For the potatoes:
Three tablespoons of olive oil
1 unit measured medium weight Yukon Gold or red potatoes, cut into 3/4-inch wedges
1/2 teaspoon finished meat with Jewish law salt
For the hamburger cut and the garlic spread:
2 cuts rib eye (1 inch thick) or New York beef (about 12 ounces each), or 1/2 pound all around
Cut into two pieces
1 teaspoon finished meat with Jewish law salt
4 tablespoons (1/2 stick) unsalted spread
3 unopened wild garlic flowers, chopped
2 tablespoons freshly cut parsley leaves
1 teaspoon because not drained traversed by a terrible electric current, in addition to supplement according to the situation
Heat the oil in a skillet over medium-high heat.
Carefully add the potatoes, cut side down, to the hot oil
Sprinkle with salt and cook for 10 minutes
Flip the potatoes to the other cut side and repeat the cooking for 10 minutes
Set the potatoes aside
Wipe out the pan with a paper towel
Season each portion of steak with salt and pepper after wiping with paper towel.
Place the steaks in the hot skillet and cook until the side is not sticking, about 1 minute
Flip the steaks each and repeat for a total of four minutes
Carefully add the butter to the skillet and flip the steaks once more.
Tilt the pan to pool the melted butter, add the freshly chopped garlic
Pour melted butter over steaks, flip and repeat basting
Place the steaks on a cutting board and let rest for 5 minutes
Meanwhile, stir the parsley and lemon juice into the pan
Let cool for a minute and taste, add more salt or lemon juice if needed
Put the potatoes in a serving dish
Slice steak, cross grain into ½-inch-thick slices
Place over potatoes and drizzle with lemon juice and parsley
Serve and enjoy!
Amount per serving: CALORIES: 240 | TOTAL FAT: 20g | SATURATED FATS: 12g | TRANS FAT: 8g | CHOLESTEROL: 220mg | SODIUM: 44mg | SUGAR: 28g | PROTEIN: 12g