We ate the steak with sautéed cherry tomatoes and my mom's oven-fried potatoes. They're not really fried, but that's what she called them on the recipe card. They're really awesome potatoes and taste even better then next day with a runny egg.
Mom's Oven-Fried PotatoesIf you want to use fewer potatoes, that's fine. Just remember the rule of thumb is one tablespoon butter per potato. Also, be very liberal with the seasonings. I'm fond of Bourbon Barrel Foods' Bourbon Smoked Paprika, but Penzeys Smoked Spanish Paprika is also pretty fine.
6 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
1 large onion, chopped into thumbnail-sized pieces
6 Tbsp unsalted butter, cubed
Salt & pepper to taste
Preheat oven to 450°F. Spray 13x9 baking dish. Put potatoes and onions in dish. Liberally season with salt, pepper, and paprika. Toss. Dot with butter. Cover and bake 50 minutes. Uncover and broil 10 minutes longer or until browned and a little crunchy on top.