America’s Test Kitchen | New York Strip Steaks with Crispy Potatoes and Parsley Sauce

New York Strip Steaks with Crispy Potatoes and Parsley Sauce

  • Servings: servings 4
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Author note: This meal is a weeknight friendly, one-pan wonder. It was developed by America’s Test Kitchen and can also be found in Cook’s Country’s delicious cookbook, One-Pan Wonders. To read A Pleasant Little Review over this delicious book click here.

for the parsley sauce

1 cup fresh parsley leaves

1/2 cup extra-virgin olive oil

1/4 cup red onion, chopped

1/4 cup red wine vinegar

2 tablespoons water

4 garlic cloves, minced

1 teaspoon kosher salt

for the steak and potatoes

1 1/2 pounds red potatoes, unpeeled, cut into 1 inch wedges

1/4 cup vegetable oil

salt and pepper

2 (1 pound) boneless strip steaks, 1 1/2 to 1 3/4 inches thick, trimmed and halved crosswise

  1. For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.
  2. For the steak and potatoes: Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Cover and microwave, stirring occasionally until potatoes begin to soften, 5 to 7 minutes; drain well.
  3. Meanwhile, heat 1 tablespoon oil in 12-inch non-stick 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 cook until meat registers 120 to 125 degrees (for medium rare), 5 t0 7 minutes. Transfer steaks to cutting board, tent with aluminum foil and let rest while finishing potatoes.
  5. Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add potatoes and cook, stirring occasionally, until well browned, about 10 minutes. Slice steak into 1/2-inch-thick slices, drizzle with sauce and serve with potatoes.

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