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Rib-Eye Steak with Watercress and Potato Gratin

Eli Buli steak and potatoes recipe
Nathan Congleton / TODAY
Servings:
4
RATE THIS RECIPE
(39)

Chef notes

This recipe really lets the ingredients speak for themselves. A simply seasoned and grilled steak allows all the rich, meaty flavor to come to the forefront. The same goes for the potatoes, which are layered with plenty of butter and a sprinkle of oregano. Crisp watercress adds an element of freshness to the dish that pulls it all together.

Technique tip: Take the steak out of the refrigerator 45 minutes before grilling to allow for better, more even cooking.

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