Grilled Rib-Eye Steak with Crispy Potatoes

posted: 06/30/10


  • 6 plum tomatoes, cut in half lengthwise
  • Salt and freshly ground black pepper
  • 3 peeled garlic cloves, very thinly sliced on a mandoline
  • 1 tablespoon/15 ml plus 1/4 cup/60 ml extra virgin olive oil
  • 8 fingerling potatoes (about 1 pound/450 g total) or 4 medium peeled russet potatoes
  • 1 onion, thinly sliced
  • 1 tablespoon/less than 5 g chopped fresh flat leaf parsley
  • Four 10- to 12-ounce/300- to 350-g rib eye steaks
  • 4 sprigs fresh thyme
  • 1 bunch watercress, tough stems trimmed


To prepare the tomatoes:

  1. Place the tomatoes cut side up on a baking sheet. Sprinkle with salt and pepper. Place the garlic slices atop the tomatoes. Drizzle 1 tablespoon/15 ml of olive oil over the tomatoes.
  2. Cover the baking sheet of tomatoes with cheesecloth, raised so it does not touch the tomatoes, and place the baking sheet directly in the hot sun for about 8 hours or until the tomatoes become tender and lose some of their moisture. In order to successfully dry the tomatoes in the sun the temperature outside must be at least 100?F/38?C. Set the tomatoes aside.

To prepare the potatoes:

  1. Bring a medium sized pot of water to a boil over a high heat. Add the potatoes and cook for 12 minutes or until the potatoes are almost cooked through but the center is still firm. To test for doneness, insert a small sharp knife into the center of the potatoes. It should meet with some resistance when inserted into the center of the potatoes.
  2. Using a large slotted spoon, remove the potatoes from the boiling water and set on a plate for 5 minutes to allow them to steam dry and cool slightly. Cut the fingerling potatoes lengthwise in half. If using russet potatoes, cut them crosswise into 1/2-inch-thick/1-cm-thick discs.
  3. Place a large nonstick frying pan over medium to high heat and add 1/4 cup/60 ml of olive oil to the pan. Arrange the potatoes cut side down in a single layer in the pan, be sure the pan is large enough to fit the potatoe s without overcrowding them as overcrowding them will cause the potatoes to become soggy, not crisp and brown as desired.
  4. Cook for about 5 minutes on each side or until the potatoes are crisp and golden brown on the bottom and tender in the center. Add the onions and continue cooking, tossing occasionally, for 8 minutes or until the onions are very tender and pale golden. Sprinkle with the parsley. Season generously to taste with salt and pepper. Arrange the potatoes and onions on a small platter.
  5. Preheat the barbecue to medium to high heat. Sprinkle both sides of the steaks with salt and pepper then place half of the thyme over the steaks. Place the steaks thyme side down on the grill. Sprinkle the remaining thyme over the steaks. Grill for about 4 minutes on each side for medium to rare doneness. Serve the steaks with the potatoes and onions, 3 halved tomatoes, and the watercress.
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