Grilled Rib-Eye Tagliata with Watercress and Potatoes
This terrific, Italian-inspired meat-and-potato dish is on the menu at Terra. One night, Carl Doumani decided to make it at home. "He got so excited that he called the restaurant on a busy night in the middle of service, and he wouldn't get off the phone until he'd run through a list of different cuts of meat he wanted to use," says his daughter, Lissa. Feel free to play fast and loose with this recipe: You can use almost any tender cut of beefsuch as strip steak or tenderloinas long as it's sliced thin; if watercress is unavailable, substitute mizuna.
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1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Asian fish sauce
Salt and freshly ground pepper
2 pounds fingerling potatoes
1 large garlic clove, minced
1/2 teaspoon herbes de Provence
5 pounds rib-eye steaks, cut 1/2 inch thick
1/2 pound watercress or arugula, large stems removed
5 ounces Parmesan cheese, shaved with a vegetable peeler (2 cups)
Lemon wedges, for serving
Preheat the oven to 350°. Light a grill. In a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, fish sauce and a generous pinch each of salt and pepper. Set the dressing aside.
In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, or until tender.
Meanwhile, in a small bowl, combine the garlic and herbes de Provence with the remaining 1/4 cup plus 2 tablespoons of olive oil and a generous pinch each of salt and pepper. Rub the mixture all over the steaks. Grill over high heat until browned but still medium rare, 3 to 4 minutes.
In a large bowl, toss the watercress with the dressing and Parmesan shavings and season with salt and pepper. Serve the salad with the steaks and potatoes and pass the lemon wedges at the table.