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Recipe
Pan Roasted New York Steak with Roasted Potatoes Recipe
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.
| Prep time: 10 Minutes |
American
|
| Cook time: 20 Minutes | Servings: 2 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 2 servings | |
| Calories 1075 | |
| Calories from Fat 701 | 65% |
| Total Fat 78.02g | 98% |
| Saturated Fat 26.86g | 107% |
| Trans Fat 0.06g | |
| Cholesterol 235mg | 78% |
| Sodium 216mg | 9% |
| Potassium 1377mg | 39% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.17g | 1% |
| Protein 85.49g | 137% |
Ingredients Convert Measures
- 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
Directions
- Roasted Potatoes: Simmer potatoes in salted water until tender, then cut into quarters lengthwise. Put aside.
- 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.
- 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.
