SERVES 4
TOTAL TIME: 40 minutes
We prefer these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines (click here).
PARSLEY SAUCE
|
1 |
cup fresh parsley leaves |
|
½ |
cup extra-virgin olive oil |
|
¼ |
cup chopped red onion |
|
¼ |
cup red wine vinegar |
|
2 |
tablespoons water |
|
4 |
garlic cloves, minced |
|
1 |
teaspoon salt |
|
¼ |
teaspoon red pepper flakes |
STEAK AND POTATOES
|
1½ |
pounds red potatoes, cut into 1-inch wedges |
|
¼ |
cup vegetable oil |
|
Salt and pepper |
|
|
2 |
(1-pound) boneless strip steaks, 1½ to 1¾ inches thick, trimmed and halved crosswise |
1. FOR THE PARSLEY SAUCE: Process all ingredients in food processor until well combined, about 20 seconds, scraping down bowl as needed.
2. FOR THE STEAK AND POTATOES: Toss potatoes with 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Cover and microwave until potatoes begin to soften, 5 to 7 minutes, stirring potatoes halfway through cooking. Drain well.
3. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
4. Flip steaks, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steaks to carving board; tent with aluminum foil and let rest while finishing potatoes.
5. Add remaining 2 tablespoons oil to now-empty skillet and return to medium heat until shimmering. Add drained potatoes and cook until golden brown and tender, about 10 minutes. Drizzle sauce over steak and potatoes before serving.