Pan-Seared Strip Steaks & Rosemary-Butter Sauce with Arugula Salad and Garlic-Parmesan Potatoes

Name: Pan-Seared Strip Steaks & Rosemary-Butter Sauce with Arugula Salad and Garlic-Parmesan Potatoes
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 4 10-Oz New York Strip Steaks; 2 cloves Garlic; 4 oz Arugula; 1¼ lbs Fingerling Potatoes; 1 Meyer Lemon; 1 bunch Rosemary; 1 bunch Parsley; 2 oz Balsamic-Marinated Cipolline Onions; 4 Tbsps Butter; 0.7 oz Grana Padano Cheese; ¼ cup Grated Parmesan Cheese; 1 Tbsp Red Wine Vinegar; ⅔ cup Chicken Bone Broth; ¼ tsp Crushed Red Pepper Flakes; ½ lb Grape Tomatoes

Instructions

Cook:45min

TECHNIQUE TO HIGHLIGHT For extra richness, you’ll make this delightful pan sauce by cooking rosemary and garlic in the reserved fond from the steaks—adding a bit of bone broth, lemon juice, and butter helps to scrape up the savory bits! INGREDIENT IN FOCUS Fingerlings—a smaller variety of potato named for their long, finger-like shape—are prized for their thin skin (which turns deliciously crisp and golden when roasted) and tender, buttery interior. CLICK FOR RECIPE CARD

Updated at: Mon, 09 Dec 2024 07:49:58 GMT