Strip Steaks with Sun-Dried Tomato Chimichurri and Rustic Potato Pumpkin Mille-Feuille

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish with the butter.

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   2. In a bowl, combine the heavy cream with 2 grated garlic cloves, 1 teaspoon dried oregano, nutmeg, half of the salt, and some black pepper.

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   3. Arrange alternating layers of thinly sliced potatoes and pumpkin in the dish. Add some of the cream mixture between the layers. Press gently to compact.

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   4. Top with the grated sardo cheese and drizzle with 2 tablespoons olive oil. Bake for 40 minutes at 200 °C / 400 °F.

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   5. Remove the dish, lightly press the mille-feuille with a spatula to settle it, then return it to the oven for 10 to 15 more minutes at 220 °C / 425 °F until golden, tender, and crisp around the edges.

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   6. While the side dish bakes, make the chimichurri: mix the chopped sun-dried tomatoes, chopped onion, 2 chopped garlic cloves, fresh parsley, 1 teaspoon dried oregano, crushed chili flakes, red wine vinegar, 4 tablespoons olive oil, a pinch of salt, and black pepper. Let it rest for 10 minutes.

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   7. Pat the strip steaks dry, season them with the remaining salt and black pepper, and rub them with the remaining tablespoon of olive oil.

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   8. Heat a heavy skillet or griddle over high heat. Cook the strip steaks for 3 to 4 minutes per side for medium, adjusting the time depending on thickness and desired doneness. During the last minute, add a little butter from the baking dish if you want a shinier finish and baste the steaks.

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   9. Let the steaks rest for 5 minutes off the heat so the juices can redistribute.

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    10. Cut the rustic potato and pumpkin mille-feuille into portions. Serve each strip steak with one portion of mille-feuille and a generous spoonful of sun-dried tomato chimichurri on top or on the side.