Pan-Seared Steak and Potatoes with horseradish-parsley mayo, yum yum sauce, and curry ketchup
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 5 Parsley Sprigs
- 2 Russet Potatoes
- 2 oz. Ketchup
- 2 tsp. Curry Powder
- 11/2 tsp. Smoked Paprika
- 1/2 cups Mayonnaise
- 3 tsp. Sriracha
- 2 tsp. Sugar
- 2 Tbsp. Horseradish Sauce
- 2 Steaks
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Stem parsley and mince leaves. Slice potatoes into ½" rounds. Place potatoes onto prepared baking sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine. Spread into a single layer and bake 15 minutes. Remove from oven. Potatoes should be lightly brown around edges. Flip potatoes, and roast until potatoes are tender and golden brown, 10-15 minutes. Remove from oven, sprinkle with half the parsley, and set aside. While potatoes cook, make sauces.
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Combine ketchup, half the curry powder, and ½ tsp. smoked paprika (reserve remaining for yum yum sauce) in a small bowl. Stir until smooth. Taste and add more curry powder if desired. Set aside.
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Combine half the mayonnaise (reserve remaining for horseradish-parsley mayonnaise), Sriracha (to taste), sugar, and remaining smoked paprika in a small bowl. Stir together and set aside.
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Combine remaining mayonnaise, horseradish sauce, and remaining parsley in a small bowl. Season with a pinch of salt and pepper. Stir together and set aside.
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Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from pan and rest 3-4 minutes.
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Serve potatoes on a plate and lean steak against them. Serve sauces on the side and dip to your heart’s content.