I was in New York recently and ate a dish that inspired this one at Epistrophy. I knew I had to recreate it at home. It was my last meal in NY after three days of hanging with my best friend Laura, celebrating her birthday on a Brooklyn rooftop, shopping, working out and eating.

I like flank steak, hanger or striploin and like it cooked medium/medium rare and love how the potatoes soak up the juices. The addition of the caramelized onion and fresh thyme really make the dish.

I used steak from a meat delivery service called truLOCAL. Their meat is local, responsibly sourced and best of all it’s delivered to your door! My order was packed in dry ice and frozen even on a summer day by the time I unpacked it. Use the promo code RACHELBARBARO10 to save $10-$20 on your first order. (Full disclosure I received an influencer box of complimentary meat and it was all delicious. They sponsored this post.)

Okay back to the recipe. It serves two generously.

Ingredients:

  • 3 large Yukon gold potatoes chopped into 1-2 inch cubes
  • 1/4 cup olive oil
  • 1 approximately 13 ounce steak (I like flank/hanger steak or striploin)
  • 2-3 cooking onions
  • 3 TBSP olive oil
  • 3 TBSP butter
  • salt and pepper
  • fresh thyme

Preheat your oven to 400 degrees. Wash potatoes. Chop into 1-2 inch cubes. No need to peel them. Spread potatoes over parchment lined baking sheets. I used one large baking sheet but feel free to use two sheets. You want the potatoes to crisp up and they won’t if crowded. Drizzle with 1/4 cup olive oil and generously salt and pepper. It feels like a lot of oil but trust me. Roast in oven 30 minutes until golden brown and be sure to flip once during cooking so all sides get crispy and brown.

Remove the potatoes from the baking sheets onto two plates lined with paper towels to absorb excess oil. I like to add a little sprinkle of salt here too while they are super hot. I taste one first to check if they need it.

Prep the onions by slicing them in half and then into half moons. Heat the 3 TBSP oil and butter in a non stick frying pan and add the onions and a generous pinch of salt. Cook on low to medium heat until the onions start to caramelize and get fragrant. A little tip here I love caramelized onions and have burnt them more times that I care to admit. Low and slow is the best way to get them sweet and delicious.

There are two ways to cook the steak. You can grill it on the BBQ (medium to high heat) about six minutes a side. Or I often cook the steak in my cast iron pan, also medium to high heat about six minutes a side. If you want medium to well done cook for ten minutes a side. The prep for the steak is the same for BBQ or cast iron.

Make sure the steak is room temperature. Drizzle lightly with olive oil on each side and generously salt and pepper each side. Make sure cast iron or BBQ grills are hot. You want to hear that sizzle. After cooking the steak to desired doneness place on a cutting board and let rest for at least five minutes, then slice against the grain.

To plate on a platter place potatoes then top with steak slices, onions and a scattering of fresh thyme and dig in!

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