ONE PAN NEW YORK STRIP STEAKS & CRISPY POTATOES & SAUCE
This meal is a weeknight friendly. It was developed by America's Test Kitchen and can also be found in Cook's Country's cookbook, One-Pan Wonders.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.
- 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.
- 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.
- Flip steaks, reduce heat to medium and cook until meat registers 120 to 125 degrees (for medium rare), 5 to 7 minutes. Transfer steaks to cutting board, tent with aluminum foil and let rest while finishing potatoes.
- 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.
Nutrition Facts : Calories 495, Fat 41, SaturatedFat 5.6, Sodium 623.3, Carbohydrate 30, Fiber 3.6, Sugar 2.8, Protein 4
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