I forgot to pick up parsley so that wasn't part of the dish. I actually think it would have made it even better than it already was.
And just in case you're wondering, that's a small plate, not a large dinner plate. Cuz it looks really full as I see the photo. And it was, it just isn't a 10" dinner plate. Cuz then I'd feel bad for eating all that.
Oh and when salting potatoes, always salt just a little more than you normally do. I thought I salted these pretty well, but they weren't salty enough for my taste.
Garlic Butter Steak Bites and Fries
Recipe from Damn Delicious
Serves 4
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 4 tablespoons canola oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds thick-cut New York strip steak, cut into 1-inch chunks
- 3 cloves garlic, minced
- 5 tablespoons unsalted butter, cubed
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons chopped fresh thyme
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet. Add 2 1/2 tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine.
Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes. Add remaining 1 1/2 tablespoon canola oil.
Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about 6-8 minutes; set aside and keep warm.
To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley and thyme; season with salt and pepper, to taste.
Serve steak and fries immediately with garlic butter sauce.
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