Name: New York Strip Steaks with Crispy Potatoes and Parsley Sauce
Total time: 45 min
Ingredients: 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; 1½ pounds red potatoes , unpeeled, cut into 1-inch wedges; ¼ cup vegetable oil; Salt and pepper; 2 (1-pound) boneless strip steaks , 1 ½ to 1 ¾ inches thick, trimmed and halved crosswise

Why This Recipe Works

Inspired by the bright, garlicky flavors of Argentinean chimichurri, we created a bold parsley sauce by quickly processing fresh parsley with olive oil, red onion, and red wine vinegar. Adding four garlic cloves promised plenty of kick, and red pepper flakes delivered a bit of pleasant heat. With our sauce ready, we seared our beefy, well-marbled strip steaks in a hot skillet until well browned. Cooking the steaks to medium-rare kept the meat moist and tender. For a perfectly crisp side of potatoes, we cut red potatoes into wedges and jump-started their cooking in the microwave. Using the meaty juices left behind in the skillet, we imparted some flavorful browning onto the wedges, giving them an appealing golden hue and crisp bite. Drizzled with our punchy, verdant parsley sauce, these perfectly seared steaks could give those on any steakhouse menu a run for their money.

Before You Begin

You will need a 12-inch nonstick skillet for this recipe.

Instructions

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, ¼ teaspoon salt, and ⅛ 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 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.

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 ½-inch-thick slices, drizzle with sauce, and serve with potatoes.