Steak With Crisp Potatoes and Pistachio Pesto

steak-crispy-potatoes-pistachio
Photo by David Prince
Steak With Crisp Potatoes and Pistachio Pesto 3.1 34 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 625 calories
    • Fat 36 g
    • Sat Fat 7 g
    • Cholesterol 74 mg
    • Sodium 598 mg
    • Protein 42 g
    • Carbohydrate 36 g
    • Fiber 4 g

Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Roast until golden, 25 to 30 minutes.

Meanwhile, in a food processor, finely chop the parsley, pistachios, and garlic with ¼ cup oil and ¼ teaspoon each salt and pepper.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.

Ingredients

  1. Check 1 1/2 pounds small red potatoes, sliced 1/4 inch thick
  2. Check 1/4 cup plus 3 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1/2 cup fresh flat-leaf parsley
  5. Check 1/4 cup roasted shelled pistachios
  6. Check 1 small clove garlic, peeled
  7. Check 2 strip or sirloin steaks (about 1 inch thick; 1 1/2 pounds total)
  8. Check 1 bunch broccoli rabe (about 1 pound)

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Roast until golden, 25 to 30 minutes.
  2. Meanwhile, in a food processor, finely chop the parsley, pistachios, and garlic with ¼ cup oil and ¼ teaspoon each salt and pepper.
  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.
  4. Cook the steaks to the desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board.
  5. Wipe out the skillet. Add the broccoli rabe and ½ cup water and simmer, covered, until tender, 2 to 3 minutes.
  6. Slice the steak and serve with the broccoli rabe, potatoes, and pesto.