Cajun Cut Rib Eye Steak and Potato Gratin with Tomatoes, Chevre, and Thyme

I made the steak recipe using the last t-bones of our island cow, and this was a worthy recipe for them. Roasting the peppers in the oven was so easy -- I can't believe I've never done it like that before. I even threw in a bonus green pepper because Tessa demanded it. I was a little skeptical of the combination of ingredients in the marinade, but the flavor was great and complemented the sweet-spicy peppers well.

I also loved the Potato Gratin. I halved the recipe and made it in a pie dish. Five medium-smallish Yukon golds, one large tomato, and half of the other ingredients filled the pie dish perfectly. I think I will use less butter next time; I'm not one to skimp on butter, but when you can see pools of butter in the finished dish, it might be going a bit too far.

While I loved both of the dishes, I don't think I would prepare them together again. The steak was spicy and flavorful, which overpowered the delicate flavors in the gratin.