- Kosher salt
- 1 1/2 pounds new potatoes
- One 1 3/4-pound sirloin steak, about 1 1/2 inches thick
- Extra-virgin olive oil
- 2 teaspoons minced garlic
- 3 teaspoons minced sage
- 3 teaspoons minced rosemary
- 3 teaspoons minced thyme
- 1/2 cup plain bread crumbs
- Maldon salt
- Preheat the oven to 350°. In a bowl, mix 4 cups of kosher salt with 1/2 cup of water. Spread half of the salt in a 9-by-9-inch baking dish. Arrange the potatoes in the baking dish and pack the remaining salt on top.
- Bake the potatoes for 45 minutes, until tender. Let cool. Crack the salt crust and carefully remove it. Transfer the potatoes to a work surface and cut them into 1-inch pieces.
- Lower the oven to 200°. Light a grill. Brush the steak with oil and season with salt and pepper. Rub the steak with the garlic and 2 teaspoons each of the sage, rosemary and thyme.
- Grill the steak, turning, until charred. Transfer to a rimmed baking sheet and bake until an instant-read thermometer registers 125° for medium-rare. Transfer to a board and let rest for 15 minutes.
- In a skillet, heat 1/4 cup of oil. Cook the potatoes over moderately high heat, tossing, until browned. Add the bread crumbs and remaining 1 teaspoon each of the herbs and cook, tossing, until the bread crumbs are toasted, 4 minutes. Season with kosher salt and pepper. Slice the steak; spoon any juices on top and sprinkle with Maldon salt. Serve.
Rich, dark-berried Brunello.