Steakhouse-Style New York Strip with Fingerling Potatoes, Green Salad, and Horseradish Cream Sauce
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 24 ounce Fingerling Potatoes
- 2 teaspoon Italian Seasoning
- 8 ounce Heirloom Tomatoes
- 2 Lemon
- 20 ounce New York Strip Steak
- 4 tablespoon Sour Cream
- 4 tablespoon Mayonnaise
- 4 teaspoon Dijon Mustard
- 2 teaspoon Horseradish
- 6 ounce Spring Mix
Directions
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Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes lengthwise. Toss with 1 TBSP oil and ½ tsp Italian seasoning (we’ll use more later) in a medium bowl. Season with salt and pepper. Arrange cut-side down on a baking sheet. Roast in oven until browned and crisp, about 25 minutes.
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Halve tomatoes. Cut lemon into wedges. Pat steak dry with a paper towel and set aside to bring to room temperature.
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In a small bowl, stir together sour cream, mayonnaise, mustard, and a pinch of horseradish powder. Season with salt, pepper, and more horseradish (to taste).
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Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt, pepper, and another ½ tsp Italian seasoning (you’ll have some left over). Add to pan and cook to desired doneness, 4-8 minutes per side. Remove from pan and set aside to rest.
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In a large bowl, toss together mixed greens, tomatoes, a drizzle of oil, and a squeeze of lemon. Season with salt and pepper.
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Slice steak against the grain. Divide between plates along with salad and potatoes. Drizzle sauce over steak. Serve with any remaining lemon on the side for squeezing over.