Beef schnitzel-style steaks with sun-dried tomato chimichurri and rustic potato provolone cake

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Place the potatoes in a pot with water and a pinch of salt. Cook for 12 to 15 minutes until tender but not falling apart. Drain well and roughly mash them.

3. 3

   While the potatoes cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes until soft and lightly golden.

4. 4

   Transfer the mashed potatoes to a bowl and mix with the cooked onion, butter, milk, egg, half of the provolone, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and salt to taste.

5. 5

   Spread the mixture into the baking dish, level the top rustic-style, and cover with the remaining provolone. Bake for 25 to 30 minutes at 200 °C / 400 °F until golden around the edges.

6. 6

   For the chimichurri, combine the sun-dried tomatoes, parsley, half of the garlic, red wine vinegar, 4 tablespoons olive oil, the remaining teaspoon of dried oregano, ground chili flakes, a pinch of salt, and a pinch of black pepper in a bowl. Let it rest for 10 minutes so the flavors bloom and the tomatoes soften slightly.

7. 7

   Pat the beef steaks dry with paper towels. Rub them with the mustard and sprinkle both sides with the all-purpose flour, the remaining garlic, salt, and black pepper.

8. 8

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the beef steaks for 1 1/2 to 2 minutes per side, working in batches if needed, until browned and just juicy. Do not overcrowd the pan.

9. 9

   Serve the hot beef steaks topped with a generous spoonful of sun-dried tomato chimichurri and accompany with portions of the freshly baked rustic potato and provolone cake.