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Beef Steak with Potato Gratin

Beef Steak with Potato Gratin
A perfectly seared beef steak with a crusty exterior and juicy center pairs beautifully with a rich potato gratin baked until golden. Roasted carrots and parsnips add sweetness, while a bold caper-cranberry sauce cuts through the richness. This is hearty, balanced comfort food with depth of flavor and simple elegance—ideal for a satisfying dinner that feels special without fuss.
Ingredients
  • 750 g (1.65 lbs) beef strip steak or ribeye
  • 700 g (1.5 lbs) Yukon Gold potatoes, peeled and sliced 3 mm thick
  • 240 ml (1 cup) heavy cream (36% fat)
  • 60 g (0.21 lbs) aged cheddar cheese, grated
  • 45 ml (3 tbsp) unsalted butter, cold and diced
  • 1 large leek, white and light green part only, thinly sliced
  • 2 medium carrots, 180 g (6.3 oz), peeled and cut into 5 cm sticks
  • 1 small parsnip, 150 g (5.3 oz), peeled and cut into 5 cm sticks
  • 180 g (6.3 oz) winter squash, peeled and diced (such as butternut)
  • 60 ml (1/4 cup) olive oil, divided
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • Pinch of ground nutmeg
  • 60 g (1/2 cup) dried cranberries
  • 60 g (1/4 cup) large capers, drained
  • 20 g (0.7 oz) fresh arugula, loosely packed
Instructions

1. Preheat oven to 200°C (400°F)

2. Toss carrots, parsnips, squash, and leek with 45 ml (3 tbsp) olive oil, 1/2 tsp salt, and 1/4 tsp pepper

3. Spread on a rimmed baking sheet in a single layer and roast for 30 to 35 minutes, stirring once, until tender and golden at the edges

4. While vegetables roast, layer the potato gratin

5. In a greased 23x33 cm (9x13 inch) baking dish, alternate layers of potatoes, leek, salt, pepper, nutmeg, and dots of butter

6. Finish with a top layer of potatoes, season lightly, and cover with grated cheddar

7. Pour heavy cream evenly over the top until it reaches just below the surface

8. Cover tightly with foil and bake for 40 minutes

9. Remove foil and bake 15 to 20 minutes more until potatoes are fork-tender and top is deep golden

10. About 10 minutes before vegetables finish, season steak with salt and pepper

11. Heat 15 ml (1 tbsp) olive oil in a heavy skillet over high heat until smoking

12. Sear steak for 3 to 4 minutes per side for medium-rare, or to desired doneness

13. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes

14. Meanwhile, make the sauce: blend cranberries, capers, and a pinch of salt until chunky-smooth

15. With motor running, slowly drizzle in remaining 15 ml (1 tbsp) olive oil to emulsify

16. To serve, slice steak against the grain

17. Place gratin on plate, surround with roasted vegetables, add sliced steak, and drizzle with sauce

18. Garnish with a small handful of arugula

Tools
  • baking sheet
  • skillet
  • oven
  • blender

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