Rib steak with scalloped‎ potato & mint cucumber salad

If you’re looking to save your money but still eat lavishly, Chef Randy Feltis has the perfect recipe for you!

Rib steak with scalloped‎ potato & mint cucumber salad

Prep time: 15 minutes
Cook time: 40 minutes
Total cost: $40
Serves: 4

Ingredients:

• 1 24oz rib steak
• 2 large Yukon gold potatoes
• 2 shallots
• 1 cup chicken stock
• 1 cup 35% cream
• 1/2 cup cheese curds
• 6 baby cucumbers
• 6 radishes
• 1 handful fresh mint
• 1 lime
• Splash of olive oil
• Salt and pepper
• Splash of vegetable oil

Method:

Preheat oven to 425F. Thinly slice potatoes and shallots and add to a medium-sized stainless steel bowl. Toss in chicken stock, cream, and cheese curds and season with salt and pepper. Place in a 6-inch baking vessel so the mixture is 1-inch thick. Foil and bake for ‎30 minutes. Remove foil and remain baking for 10 minutes or until golden.

Season steak aggressively with salt and pepper. In medium hot pan, bring vegetable oil to soft smoke and sear steak for 4 minutes. Turn and place in oven for 4-8 minutes depending on thickness. Bring inner temperature to 120F and let rest for 10 minutes.

Carve against the grain in 1-inch pieces.

Slice cucumbers and radishes into coin size and thickness. Chop mint and toss in medium size bowl. Add lime zest and juice, olive oil and salt and pepper.