New York Strip Steaks with crispy potatoes and chimichurri

Prep	Cook	Total	Serves
15 Min	30 Min	45 Min	4

Ingredients

Chimichurri

• 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 table salt
• ¼ teaspoon red pepper flakes

Steak and Potatoes

• 1½ pounds red potatoes, unpeeled, cut into 1-inch wedges
• ¼ cup vegetable oi, divided
• ¾ teaspoon table salt, divided
• ⅛ teaspoon plus ½ teaspoon pepper, divided
• 2 (1-pound) boneless strip steaks, 1½ to 1¾ inches thick, trimmed and halved crosswise

Directions

1. For the chimichurri: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.
2. 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.
3. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
4. Flip steaks, reduce eat to medium, and cook until meat registers 120 to 125 degrees (for medium-rate), 5 to 7 minutes. Transfer steaks to cutting board, tent with aluminum foil, and let rest while finishing potatoes.
5. 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.

Original Recipe From American's Test Kitchen, One-Hour Comfort