New York Strip Steaks with Crispy Potatoes and Parsley Sauce

Ainekset

PARSLEY SAUCE

½ cup fresh parsley leaves

¼ cup extra-virgin olive oil

2 tablespoons chopped red onion

2 tablespoons red wine vinegar

1 tablespoon water

2 garlic cloves, minced

½ teaspoon table salt

⅛ teaspoon red pepper flakes

STEAK AND POTATOES

12 ounces red potatoes, unpeeled, cut into 1-inch wedges

3 tablespoons vegetable oil, divided

¼ teaspoon table salt

⅛ teaspoon pepper

2 (8-ounce) boneless strip steaks, ¾ inch thick, trimmed

Ohjeet

1. FOR THE PARSLEY SAUCE: Process all ingredients in food processor until well combined, about 20 seconds, scraping down sides of bowl as needed. Transfer sauce to bowl and set aside.

2. FOR THE STEAK AND POTATOES: Toss potatoes with 1 tablespoon oil, salt, and pepper in bowl. Cover and microwave until potatoes begin to soften, 5 to 7 minutes, stirring potatoes halfway through microwaving. Drain well.

3. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steaks, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 1 to 4 minutes; transfer to plate and tent with aluminum foil.

4. Add remaining 1 tablespoon oil to fat left in skillet and heat over medium heat until shimmering. Add drained potatoes and cook until golden brown and tender on all sides, about 10 minutes. Serve steaks with potatoes and sauce.

Muistiinpanot

WHY THIS RECIPE WORKS: For a steak-and-potatoes recipe that was anything but ordinary, we started with boneless strip steaks and small red potatoes. Cooking everything in a single skillet cut down on cleanup, and the rendered fat from the steak lent the potatoes a rich, meaty flavor. But the potatoes took nearly 40 minutes to cook through on the stovetop—not the simple weeknight meal we had in mind. To speed up the process, we jump-started the potatoes in the microwave, then added them to the skillet for just 10 minutes to develop a crispy, golden-brown crust. A quick parsley sauce seasoned with garlic, vinegar, a dash of red pepper, and a little chopped red onion contributed vibrant flavor to our hearty meal.