Sometimes it’s hard to find a good quality steak of the correct thickness, even when I go to the butcher. They either want to cut it too thick, like for a barbecue, or too thin, like you’re going to quickly blow torch it. And really, those eye-rolling, exasperated “this American doesn’t know what she wants” looks are just invitations to go “postal” a la Americaine :D One of the good things about Charolais, even if it’s overcooked a bit, it doesn’t dry out and turn into leather. Still.
These steaks were not thick but large and 2 were enough for 4.
Good thing I made a double batch of these potatoes because Brian and Tonio ate the first batch before lunch.
Brian is not a fan of spinach but he really liked this dish of wilted spinach with lardons, shallots and cherry tomatoes.
Pan Fried Potatoes with Red Bell Pepper
1 large red bell pepper, diced
1 small onion, chopped
3 tbsp olive oil
1 lb potatoes, diced
Cook the onion and bell pepper in 1 tbsp of the oil until the bell pepper is crisp tender. Remove from the pan and set aside. Wipe out the pan with a paper towel, add the remaining 2 tbsp of oil and fry the potatoes until brown and crispy. Put the onion and bell pepper back into the skillet and cook for another minute, stirring.