From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
- Parsley Sauce
- 1/2 cup fresh parsley leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped red onion
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- Steak and potatoes
- 12 ounces red potatoes, unpeeled, cut into 1 inch wedges
- 3 tablespoons vegetable oil
- Salt and pepper
- 2 (8 ounce) boneless strip steaks, 2/4 inch thick, trimmed
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.
For steak and potatoes: Scrub potatoes well before cutting them to ensure there is no dirt or grit left behind. Toss potatoes with 1 teaspoon oil, ¼ teaspoon salt, and 1/8 teaspoon pepper in bowl. Cover and microwave until potatoes begin to soften, 5 to 7 minutes, stirring potatoes halfway through microwaving. Drain well.
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 loosely with aluminum foil.
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.
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