One Pan New York Strip Steaks & Crispy Potatoes & Sauce

• Parsley Sauce
• fresh parsley leaves↗1 cup
• extra-virgin olive oil↗1⁄2 cup
• red onion↗1⁄4 cup

  chopped

• red wine vinegar↗1⁄4 cup
• water↗2 tablespoons
• garlic cloves↗4

  minced

• kosher salt↗1 teaspoon
• Steak and Potatoes
• red potatoes↗1 1⁄2 lbs

  unpeeled, cut into 1 inch wedges

• vegetable oil↗1⁄4 cup

  divided

• salt and pepper
• boneless strip steaks↗2 lb

  1 1/2 to 1 3/4 inches thick, trimmed and halved crosswise

Step-by-step instructions

1. 1

   For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 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.

6. 6

   Slice steak into 1/2-inch-thick slices, drizzle with sauce and serve with potatoes.