Grilled Steak and Potatoes with Bravas-Style Tomatoes

30 min prep

36 min cooking

Serves 4

Difficulty 2/5

Patatas bravas are a traditionally served as tapas in Spain – chunks of crispy fried potato served with a ‘fierce’ (bravas) tomato-based sauce and garlicy aioli. In this version, the Patatas Bravas are served with sliced grilled steak that’s been basted after grilling with a fresh herb rub and, instead of a cooked tomato sauce, this recipe is garnished with smoky wilted grape tomatoes. This would be good with a guacamole as well.

1. Grill-Roasted Patatas: Spray a single sheet of heavy-duty foil with cooking spray. Add potatoes, onion, olive oil and butter. Season with salt and pepper to taste and toss with your hands to mix. Top with thyme sprigs and cover with a second sheet of sprayed foil. Crimp edges of foil to make a packet. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 30 minutes, turning packet often, or until potatoes are soft and beginning to crisp up. 2. Bravas-style Tomatoes: Meanwhile, combine olive oil, salt, paprika and chili powder in a medium bowl; add tomatoes and toss to coat. Cook over medium-high heat in a nonstick skillet, stirring often, for about 5 minutes. Add garlic and cook, stirring, for about 5 minutes or until tomatoes are wilted, about 5 minutes. Finish with splash of vinegar. Set aside. 3. Steak: Meanwhile, mince cilantro, basil, parsley and garlic together on a cutting board. Add anchovy paste, lemon zest, a squeeze of lemon juice and splash of olive oil. Mix together on the cutting board; set aside. 4. Pat steak dry with paper towel. Brush steak with a bit of olive oil and season all over with salt and pepper to your taste. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ to ¾ inch (1 to 2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 5. Transfer steak on the herb mixture on the cutting board, flipping the steak several times to coat with the herb mixture. Let rest for 5 minutes. 6. To serve, spoon Grill-Roasted Patatas on the plate, carve steak across the grain into very thin slices and arrange on top of potatoes. Top with Bravas-style Tomatoes.

Grilled Steak and Potatoes with Bravas-Style Tomatoes

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Porterhouse Steak