I cooked these two sides with the boneless rib eyes I served with the tomatillo and mango sauce. I wanted to make something I can put together in advance so when it’s time to eat, there isn’t much for me to do.
In terms of the potatoes, I boiled them first; sliced them thick and placed them on the grill. I recently bought a grill pan to place on my outside grill- which is quite handy with vegetables. On the side I whipped up a sauce with tarragon, mustard and creme fraiche. I love making chicken salad with a tarragon dressing- I wanted to replicate that flavor in the potatoes. The creme fraiche softens the mustard tang and adds a nice creaminess to the dish- it was very yummy. The potatoes were crispy yet soft on the inside.
I wanted to serve some green vegetables with the meal and decided on asparagus and corn I already had in the fridge from the farmers market. I struggle to come up with different recipes for these vegetables since I cook them so often- so I decided to keep it really simple. I grilled the corn and the asparagus simply with olive oil, salt and pepper. I took the corn off the cob and added a good amount of freshly grated parmigiano reggiano cheese and mixed it with the grilled corn and asparagus. That’s all it really needed- it was delicious. I also didn’t want to introduce any new flavors to the meal. The steak with the tomatillo sauce and the potatoes with tarragon already had very strong flavors going on… the grilled corn and asparagus dish complimented both the dishes very well. My daughter happily ate the corn and asparagus but stayed away from the potatoes. She of course love the steak and wanted more. She had a big glass of milk with her meal and we had a big glass of wine!
- 4-5 yellow potatoes
- 1 tablespoon olive oil
- 1 teaspoon mustard
- 2 teaspoon white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon fresh tarragon, chopped
- 2 teaspoon crème fraiche or whipping cream or sour cream
- Pinch of sugar
Place the potatoes in a medium saucepan, bring to a boil and then simmer for about 10-12 minutes or till potatoes are cooked.
Slice them into one-inch thick rounds. Coat with olive oil, salt and pepper. Place in a grill pan and grill on both sides till golden brown, about 5-6 minutes. Keep aside.
In the meantime, in a small bowl, add the mustard, white wine vinegar and crème fraiche. Mix well. While whisking, slowly pour the olive oil in – whisk till the dressing is emulsified or thickened. Add salt, pepper and sugar. Taste for seasonings and add the tarragon. Keep aside.
Take off the heat and place in a medium bowl. Add the dressing into the potatoes, mix well and serve with the steaks.
Grilled Asparagus and Corn
- 4 ears of corn, husks taken off
- 1 bunch asparagus, the ends cut off
- 2 tablespoons olive oil
- ½ cup parmigiano reggiano, shredded
Coat the corn and asparagus with the olive oil, salt and pepper. Grill till golden brown, about 7-8 minutes. Add to a medium bowl. Add the cheese. Check for seasonings