Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 450°F. Bring 2 quarts water and 1 teaspoon kosher salt to a boil in a medium saucepan.

2. 2.

   Prepare the produce:

   • Cut 12 ounces Organic Heirloom Tomatoes into thick wedges.
   • Stem, seed, and quarter 1 Organic Rainbow Pepper.
   • Finely chop 1/4 cup Organic Italian Parsley leaves.
   • Mince 2 Organic Garlic cloves.

   Keep the tomatoes and pepper together as the prepared grill vegetables; reserve the parsley and garlic as the prepared aromatics.

3. 3.

   Add 1 pound Pee Wee Mixed Potatoes to the boiling salted water. Cook until just tender when pierced, about 15 minutes, then drain well and let steam-dry for 2 minutes.

4. 4.

   Pat 1 Organic Beef New York Strip Steak dry. Season it with 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper, rub with 1 teaspoon extra-virgin olive oil, and let stand for 15 minutes while the potatoes cook.

5. 5.

   Make the Basque vinaigrette by whisking together:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 tablespoons sherry vinegar
   • 1/2 teaspoon smoked paprika
   • The prepared garlic
   • The prepared parsley
   • 1/4 teaspoon kosher salt

   Set the vinaigrette aside.

6. 6.

   Toss the prepared grill vegetables with 2 teaspoons extra-virgin olive oil. Grill the pepper until tender and charred, 8 to 10 minutes, turning occasionally. Grill the tomatoes until marked but not collapsing, 3 to 4 minutes. Transfer both to a cutting board.

7. 7.

   Lightly crush each cooked potato until split but still intact, then coat them with 1 tablespoon extra-virgin olive oil. Grill in a grill basket or grill-safe skillet until crisp and browned, 4 to 5 minutes per side.

8. 8.

   Grill the seasoned steak for about 3 to 4 minutes per side, or until it reaches 140°F in the center. Transfer it to a board and rest for 5 minutes; carryover heat should bring it to about 145°F.

9. 9.

   Roughly chop the grilled tomatoes and pepper, then fold them into the Basque vinaigrette to make the warm tomato relish.

10. 10.

    Slice the rested steak thinly across the grain. Spoon the warm tomato relish onto two plates, arrange the steak over it, and add the crisp grilled potatoes alongside.