Steak New Potato Toss Recipes

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ONE PAN NEW YORK STRIP STEAKS & CRISPY POTATOES & SAUCE



One Pan New York Strip Steaks & Crispy Potatoes & Sauce image

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

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
1 1/2 lbs red potatoes, unpeeled, cut into 1 inch wedges
1/4 cup vegetable oil, divided
salt and pepper
2 (1 lb) boneless strip steaks, 1 1/2 to 1 3/4 inches thick, trimmed and halved crosswise

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

STEAK & NEW POTATO TOSS



Steak & New Potato Toss image

I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. -Deyanne Davies, Rossland, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1 pound small red potatoes, cut into 1-inch wedges
1 beef top sirloin steak (1 inch thick and about 1-1/4 pounds)
3 cups fresh broccoli florets
1/4 cup olive oil
2 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
2 green onions, thinly sliced
1 medium sweet red pepper, chopped

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain., Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat., In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices., In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 411 calories, Fat 21g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.

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