Steak and Arugula Crispy Potato Slippers

Ingredients

The Potato Slippers

• 1 large Russet potato, scrubbed clean (leave the skin on)
• 2 tbsp olive oil
• tbsp salt and freshly cracked black pepper

For the Steak

• ½ lb hanger steak (or flank/skirt), brought to room temperature
• 1 tbsp olive oil
• salt and black pepper to taste

For the Mustard Spread

• 2 tbsp mayonnaise
• 1 tbsp grainy Dijon mustard
• ½ tsp lemon juice

For the Salad

• 1 cup baby arugula
• 1 cooked beet, cut into bite-sized wedges
• 1 tsp extra virgin olive oil
• crushed red pepper flakes (for final dusting)

Directions

Roast the Potatoes

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Slice the potato: Slice the potato lengthwise into thick, uniform planks (about 1/3-inch thick). To get the ridges seen in the photo, you can use a wavy/waffle mandoline blade or gently score the surface crosswise with a knife.

3. 3. Season: Pat the potato planks completely dry with a paper towel. Rub both sides generously with olive oil, salt, and pepper.

4. Roast: Bake for 25–30 minutes, flipping halfway through, until the edges are deeply browned, slightly blistered, and crispy.

Sear and Thinly Slice the Steak

1. Heat the pan: Get a cast-iron skillet smoking hot over high heat.

2. Season: Pat the hanger steak dry and season heavily with salt and coarse pepper.

3. Sear: Add 1 tablespoon of olive oil to the pan and sear the steak for 3–4 minutes per side for a beautiful rare-to-medium-rare center.

4. Rest and shave: Let it rest on a board for 5–10 minutes, then shave it into paper-thin ribbons cutting against the grain.

Mix the Mustard Cream & Toss Salad

1. The Spread: In a small bowl, whisk together the mayonnaise, grainy mustard, lemon juice, and garlic powder. Set aside.

2. The Salad: In a separate bowl, lightly toss the baby arugula and beet wedges with 1 teaspoon of olive oil and a tiny pinch of salt. Gently fold in the thin steak ribbons so they catch a bit of the oil.

Assemble the Plate

1. Place the hot, crispy potato slippers side-by-side on your serving plate.

2. Spread the base: Slather a generous layer of the mustard cream spread directly across the top surface of each potato slipper.

3. Pile the toppings: Group bundles of the steak, beets, and arugula together and pile them evenly along the length of each potato slipper.

4. Garnish: Dust the top of the slippers and the surrounding plate with crushed red pepper flakes.