Salt and pepper
1 large bundle broccoli rabe (also called rapini)
4 tablespoons extra virgin olive oil (EVOO)
6 cloves garlic, 4 crushed, 2 finely chopped
1 teaspoon crushed red pepper
5 medium Russet potatoes, peeled and cut into 2-inch chunks
2/3 cup warm milk
5-6 ounces ripe, soft Taleggio cheese, rind trimmed, cut into 1/2-inch cubes
6 tablespoons butter, at room temperature
3 tablespoons fresh rosemary, finely chopped
4 1-inch-thick strip steaks (8 ounces)
Coarsely ground black pepper
Flaky sea salt
Pre-heat the oven to 425°F.
In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2-3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a rimmed baking sheet, season with salt and pepper and toss with 2 tablespoons EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18-20 minutes.
Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8-10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover.
In a small bowl, mix the butter, rosemary and chopped garlic.
Heat a cast iron skillet or griddle over medium-high. Coat the steaks with 1 tablespoon EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tablespoonEVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare.
Divide the steaks among plates. Top each with about 1 1/2 tablespoons rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.