Crispy Steak & Aligot Bowl
Stretchy, garlicky aligot (French melted-cheese mashed potatoes) topped with seared steak, peppery arugula, and bright sun-dried tomatoes. Pure comfort with a fancy edge.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- 1.5 lb Yukon gold potatoes
- 1.5 cups Gruyère cheese, shredded
- 4 tbsp Butter
- 3 cloves Garlic cloves, minced
- 12 oz Steak (ribeye or NY strip)
- ¼ cup Sun-dried tomatoes
- 2 cups Fresh arugula
Instructions
- 1
Cut potatoes into 1-inch cubes. Boil in salted water until fork-tender, ~12 minutes. Drain well.
- 2
While potatoes cook, pat steak dry and season generously with salt and black pepper.
- 3
Heat 1 tbsp butter in a heavy skillet over medium-high until it shimmers. Sear steak 90 seconds per side for medium-rare. Transfer to a plate.
- 4
In the same skillet, melt remaining 3 tbsp butter over medium. Add minced garlic, cook until fragrant, ~30 seconds.
- 5
Return drained potatoes to skillet. Mash roughly, then stir in cheese until stretchy and melted, ~2 minutes.
- 6
Slice steak against the grain. Top aligot with steak, arugula, sun-dried tomatoes, and shaved Parmesan. Serve immediately.
Tools you’ll need
- Large pot
- Heavy 12-inch skillet
- Colander
- Wooden spoon
- Potato masher
- Instant-read thermometer (optional)
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