Active Time
N/A
Total Time
2 HR
Yield
Serves : 4

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step 5    

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.

Suggested Pairing

Rich, dark-berried Brunello.

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