This hearty meal pairs classic seared steaks with a sweet and spicy baked potato salad.
Meat and potatoes has become a euphemism for basic, but this recipe from Terry Black’s BBQ in Austin proves that the dish itself can be anything but. Chefs Mike and Mark Black reimagined the steakhouse classic of steak served with a baked potato into the perfect late summer dinner. The steak is seasoned and seared in a Carbon Steel Frying Pan on the grill to give it a crispy exterior, while the potatoes are baked then tossed into a sweet and spicy potato salad. Serve this dish at your last BBQ as a fitting send off to summer.
This hearty meal pairs classic seared steaks with a sweet and spicy baked potato salad.
Mike and Mark Black
For the potatoes, preheat oven to 350F. Toss potatoes with olive oil, season with salt and pepper. Bake until cooked through and light golden brown, about 35 minutes. Set aside to let cool.
In a large bowl, mix together mayonnaise, scallion, dill, jalapeño, parsley, mustard, pickle juice, sugar, and vinegar. Gently fold cooled potatoes and black pepper to taste into the dressing using a spatula and chill in the refrigerator for at least 2 hours and up to overnight.
For the steaks, pat dry and rub all over with the seasoned salt. Let sit at room temperature at least 20 minutes or up to 2 hours in the refrigerator (bring to room temperature before cooking).
Heat a Carbon Steel Frying Pan over medium-high on a grill until hot, 3–5 minutes. Add olive oil, then steaks. Close the grill and cook, checking steaks and flipping halfway through so a nice crust forms on either side, about 7–8 minutes total for medium rare (the internal temperature should read between 120–125F).
Transfer steaks to a cutting board and rest 10 minutes. Slice, season with salt and pepper, and serve with chilled potato salad.
