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Receta Pan Roasted New York Steak with Roasted Potatoes
by Erica Holland-Toll

Pan Roasted New York Steak with Roasted Potatoes

Try this with my Green Garlic Aioli and Shaved Vegetable Salad; a perfect meal for two. It's very important to use high quality, organic and local ingredients when possible.

Calificación: 4.3/5
Avg. 4.3/5 6 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Va Bien Con: Shaved Farmers Market Vegetable Salad, Green Garlic Aioli

Wine and Drink Pairings: Zinfandel, Cabernet

Ingredientes

  • New York Steak:
  • 2 each New York Steak, 10 ounce portions
  • 2 Tablespoons canola oil
  • Salt and Pepper to taste
  • Roasted Potatoes:
  • 2 each Yukon Gold potatoes
  • Salt to taste

Direcciones

  1. Roasted Potatoes: Simmer potatoes in salted water until tender, then cut into quarters lengthwise. Put aside.
  2. New York Steak: Season the New York steaks with salt and pepper. Heat a medium saute pan. When hot, add the canola oil and sear steaks, 3 minutes on each side for medium rare. Remove the steaks from the pan and add the cooked and quartered Yukon Gold potatoes. Cook over medium heat until golden brown.
  3. Place the potatoes on the plate, arrange a small salad (see Shaved Vegetable Salad recipe) next to it. Slice the steak thinly and fan the pieces over the salad. Garnish with a dollop of aioli (see Green Garlic Aioli recipe) and serve the rest on the side.