Strip Steak With Crispy Gratin-Style Potatoes

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Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 559 calories
    • Fat 28 g
    • Sat Fat 6 g
    • Cholesterol 74 mg
    • Sodium 623 mg
    • Protein 37 g
    • Carbohydrate 36 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 42 mg

Heat oven to 425° F. Line a rimmed baking sheet with parchment. Whisk together the mustard, lemon juice, honey, and 2 tablespoons of the oil in a small bowl; set aside.Toss the potatoes, thyme, 3 tablespoons of the remaining oil, and ¼ teaspoon each salt and pepper in a medium bowl. Arrange the potatoes in 4 piles of overlapping slices on the prepared baking sheet. Roast until brown and tender, 25 to 30 minutes.Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the thickest part registers 130° F, 3 to 4 minutes per side for medium-rare.Serve the steak and potatoes alongside the romaine, drizzled with the dressing.

Ingredients

  1. Check 2 tablespoons Dijon mustard
  2. Check 1 tablespoons fresh lemon juice
  3. Check 2 teaspoons honey
  4. Check 6 tablespoons olive oil
  5. Check 1 1/2 pounds Yukon gold potatoes, very thinly sliced
  6. Check 1 tablespoon chopped fresh thyme leaves
  7. Check kosher salt and black pepper
  8. Check 2 strip steaks (1 inch thick; about 1 1/2 pounds total)
  9. Check 1 small head romaine lettuce, quartered lengthwise

Directions

  1. Heat oven to 425° F. Line a rimmed baking sheet with parchment. Whisk together the mustard, lemon juice, honey, and 2 tablespoons of the oil in a small bowl; set aside.
  2. Toss the potatoes, thyme, 3 tablespoons of the remaining oil, and ¼ teaspoon each salt and pepper in a medium bowl. Arrange the potatoes in 4 piles of overlapping slices on the prepared baking sheet. Roast until brown and tender, 25 to 30 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the thickest part registers 130° F, 3 to 4 minutes per side for medium-rare.
  4. Serve the steak and potatoes alongside the romaine, drizzled with the dressing.