How To Make Burnt & Salty Steak with Fingerling Potatoes, Roasted Garlic, Melted Leeks, & Salsa Verd

Ingredients

• 1/4 cup light brown sugar
• 1/4 cup fine sea salt
• 1/2 Tbs. cayenne pepper
• 2 Tbs. black pepper
• 2 (1-lb.) rib-eye steaks, each about 1½ inches thick
• 1/2 cup steak seasoning
• 1 cup garlic cloves
• 1 cup blended oil, such as Colavita Canola-Olive Blended Oil, a blend of 75 percent canola oil and 25 percent virgin olive oil
• 10 large fingerling potatoes (about 1½ lbs.)
• 5 Tbs. unsalted butter, finely diced
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 6 cups julienned leeks (about 2 lbs.), using the white and very light green parts
• 1/4 cup water
• 1 tsp. kosher salt
• 6 Tbs. cold, unsalted butter
• 4 cups roughly chopped flat leaf parsley
• 4 cups roughly chopped cilantro
• 1/4 cup roughly chopped seeded jalapeños
• 1/2 cup roughly chopped scallions, using both green and white parts
• 1 Tbs. lemon zest
• 1/4 cup chopped garlic
• 3 Tbs. kosher salt
• 1 tsp. cayenne pepper
• 1/2 cup extra-virgin olive oil