Less than 1 hr
Grilled Beef & Bok Choy with
Mini Scalloped Potatoes
4 portions (about 1 ½ lbs total) sirloin, flat iron, or New York steak
Drizzle of olive oil
Generous sprinkle of salt, pepper, and garlic granules
Scalloped Potato Cups
3 medium potatoes, very thinly sliced (less than 1/8th”)
Heaping ¼ c grated mozzarella cheese
Drizzle of olive oil
1 tsp garlic
1 tsp salt
15 cracks fresh black pepper
1 heaping tbsp flour
½ tsp Rosemary
4 pinches thyme
2 tsp melted butter
8 tbsp cream
8 tbsp fresh grated parmesan cheese
Butter for pan searing
2 small heads bok choy, washed, whole, cut in half from bottom to top (see picture below). You can trim a tiny bit from the bottom, but you want the bok choy intact so don’t chop the end right off.
Step by Step Instructions
Set the oven to 375° and add about ½ tsp of melted butter to each of four 1 cup ramekins or oven-safe glass dishes (I used Anchor brand 1 cup glass storage containers and they worked perfectly). Use a pastry brush to spread the butter around in the ramekins (especially the sides – this will make clean-up much easier!).
Slice the potatoes very thinly (less than 1/8”). You can use a mandolin or the single side of a box grater for this job or cut them by hand. Place the potato slices into a large bowl, pour in a generous drizzle of olive oil and add: 1 tsp salt, 15 cracks fresh black pepper, 1 tsp garlic granules, ½ tsp Rosemary, a heaping tbsp of flour, a heaping ¼ c of grated mozzarella, and toss well until the potato slices are evenly coated.
Layer the potato slices into the ramekins then add 2 tbsp of cream into each dish. Sprinkle 2 tbsp of grated parmesan to the top of each stack of potato slices and top the parmesan with a pinch of thyme.
Place the ramekins on a baking sheet and pop them into the oven for 30 – 35 minutes, until the potatoes are tender, and the cheese is golden brown.
Once the potatoes are in the oven, get the steaks prepped up.
Place the steaks into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning into the steaks until they are evenly coated then place the steaks on a clean plate and set aside.
When the potatoes have been in the oven for about 20 minutes start cooking the steaks. Melt a bit of butter in a large heavy skillet over medium heat. Add the steaks to the skillet when the pan is hot and sear on both sides until cooked to your liking. Cooking time will vary depending on the size and thickness of the steaks (I used ¾” New York strips and seared them for 5 – 6 minutes per side for medium rare).
When the steaks are done to your liking remove them from the pan and set aside on a clean plate, covered, to keep warm. Check on the potatoes – they should be tender and golden at this point so remove them from the oven and let them rest for 5 minutes.
Place the bok choy halves into the same pan that you cooked the beef in and bring the heat up a bit. Cook until slightly charred, about 1 minute on each side, then turn off the heat and cover to keep warm until ready to serve.
When everything is done serve a portion of steak and boc choy to each of 4 plates. Ease a sharp knife around the inside of the ramekins to loosen the potatoes then use a heat- resistant spatula to scoop them, intact, on to each plate – now sit down and enjoy the simple flavors of the fabulous dinner that you have created!
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