Cooking time: 20 to 30 minutes
Nutrition: 590 calories
1 Ribeye Steak
2 cloves Garlic
1 Kirby Cucumber
1 Summer Squash
1 Bunch of Cilantro
2 tablespoons Creme Fraiche
1 oz. sliced pickled Jalapeno Pepper
3/4 pound Yukon Gold Potatoes
1 Poblano Pepper
Prepare the ingredients and marinate the cucumber:
Heat a medium pot of salted water to boiling on high.
Wash and dry fresh produce.
Quarter the lime.
Medium dice the potatoes.
Peel the garlic; using the flat side of your knife, gently smash each clove once to flatten (I use a garlic press instead).
Roughly chop the cilantro leaves and stems.
Medium dice the squash.
Have the cucumber lengthwise; thinly slice crosswise. Place in a bowl with the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally for at least 10 minutes. Season with salt and pepper to taste.
Cut out and discard the stem, ribs and seeds of the poblano pepper; medium dice.
Roughly chop the jalapeno (the jalapeno came already slice and cooked).
Thoroughly wash your hands, knife and cutting board immediately after handling the peppers.
Cook the potatoes and garlic:
While the cucumber marinates, add the potatoes and garlic to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.
Cook the steak:
While the potatoes cook, pat the steak dry with paper towels. Season with salt and pepper on both sides. In a large, high-sided pan (or cast iron pan, if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doness. (I covered the pan with a circle of foil and cooked the steaks for 8 minutes on each side. It was a thin steak and I don't like mine medium-rare. More on the well done side but definitely not dry.) Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.
Make the sauce:
While the steak cooks, in a bowl combine the creme fraiche, half the cilantro, the juice of the remaining lime wedges, and as much of the jalapeno pepper as you'd like, depending on how spicy you would like the dish to be. Drizzle with olive oil, and season with salt and pepper to taste.
Make the hash:
While the steak rests, to the pan of reserved fond, add the cooked potatoes and garlic. (If the pan seems dry, add 1 tespoon of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned.
Add the squash and poblano pepper; season with salt and pepper.
Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.
Slice the steak and plate your dish:
Thinly slice your steak across the grain. Divide the hash and sliced steak between 2 dishes. Top the steak with the marinated cucumber (including any marinating liquid).
Garnish with the remaining cilantro.
Serve with the sauce on the side and enjoy!