Steak with Scalloped Potatoes

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The other day my husband asked me, "How many apartments do you think we have seen since moving to New York City?" The answer is somewhere between several and A LOT. When we moved here two years ago, we sublet an apartment off craigslist that had beautiful photos. We were told it was furnished with cable TV, internet, and a fully stocked kitchen. It sounded great! When we arrived, we found a mattress on the floor, a TV without cable (which means we only got NY1), no internet, a bathtub coated in mildew, and a kitchen that was far from fully stocked. Although, it was so dirty that I didn't want to do any cooking in there anyways. Luckily we had only rented it for five days, and after seeing it we were bound and determined to have a new apartment at the end of that five days.

We looked at several apartments in Cobble Hill, several in Chinatown, several in the Lower East side, and finally ended up just North of Little Italy in Manhattan. Last year, we thought about buying an apartment and we looked at a bunch of places. We ended up deciding against buying a place. Once our lease was coming due, we thought about renting a bigger apartment. We looked in Manhattan and Brooklyn, but our landlord decreased our rent and then nowhere else could compete. This year we have looked at apartments in Manhattan, Queens and Brooklyn, and the time for a decision is almost here. We love our little apartment in NoLIta (North of Little Italy), but it is really small and we would love to have more space. We will let you know what we decide.


The other night we had steak, scalloped potatoes and salad for dinner. It was our totally local dinner. The steak was amazing. My husband declared that it was the best steak he had ever eaten. It was a local, grass fed rib steak and it had a great beefy flavor. We don't have a grill, so we just cook steak in a cast iron pan on the stove top. Warm up the pan, add a drizzle of oil, and add the steak that has been generously sprinkled with salt and pepper. We cooked it for 5 minutes per side, but cook yours until it's to your liking. We had a simple salad with greens and cherry tomatoes from our farm share and our house vinaigrette. Here is the recipe for our take on scalloped potatoes:

Scalloped Potatoes
2 leeks, whites finely sliced and rinsed
2 medium red potatoes, scrubbed and thinly sliced
1 T oil
2 T butter
salt and pepper

Heat up a large skillet, add some oil and add the potatoes and leeks. Add a quarter cup of water and cover. Cook until the potatoes are tender. Uncover and let the rest of the water evaporate. Remove from the heat and add the butter. Salt and pepper to taste.

I used cultured butter and Himalayan sea salt. The butter had a delicious rich flavor. I used Himalayan sea salt because it is full of beneficial nutrients. They are both new splurges.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop, Works-For-Me Wednesday and Fight Back Friday at Food Renegade.