Eye Round Steak with Smashed Potatoes and Coriander Mayonnaise

Name: Eye Round Steak with Smashed Potatoes and Coriander Mayonnaise
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Amerikanische Küche
Ingredients: 800 g Ribeye or Flank Steak; 400 g Waxy potatoes; 10 g Meat grilling spice; 30 ml Olive oil; 4 pcs Fresh rosemary; 10 g Fresh coriander; 80 g Mayonnaise; 1 pc Lime; 1 pc Garlic; 5 g Salt; 2 g Pepper; 20 g Unsalted butter; 1 pc Baking paper

4 servings

Buy all ingredients right below the recipe

Ingredients

800 g Ribeye or Flank Steak
400 g Waxy potatoes
10 g Meat grilling spice
30 ml Olive oil
4 pcs Fresh rosemary
10 g Fresh coriander
80 g Mayonnaise
1 pc Lime
1 pc Garlic
5 g Salt
2 g Pepper
20 g Unsalted butter
1 pc Baking paper

Preparation

1
Bring the steak to room temperature, massage with olive oil, salt, pepper, and let rest. Meanwhile, pre-cook the potatoes for 10 minutes, then place them on a baking sheet lined with parchment paper and flatten with a glass. Sprinkle with potato seasoning, drizzle with olive oil, and bake in the oven at 220°C for approx. 10 minutes until crispy.
2
Sear the meat in a very hot pan, then reduce the heat and grill for approx. 7 minutes per side, depending on thickness (for medium). Set the meat aside, top with a piece of butter, and let rest for 10 minutes.
3
Meanwhile, mix the mayonnaise with lime juice, a pressed garlic clove, and chopped coriander. Serve the steak whole or sliced thinly with the potatoes and mayonnaise.

Knuspr-Küche

It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!