Jen Causey
Hands-On Time
25 Mins
Total Time
1 Hour
Serves 4

How to Make It

Step 1

Preheat oven to 400°F. Boil the 
potatoes in salted water until 
fork-tender, 15 minutes. Remove with a slotted spoon and set aside.

Step 2

Bring the cooking liquid back to 
a boil. Add the sugar snap peas and 
 cook, 3 minutes. Drain and rinse. Cut in half and reserve.

Step 3

Stir together the mint, sour cream, lime zest, lime juice, 2 tablespoons of 
 the olive oil, 1 teaspoon of the salt, 
½ teaspoon of the pepper, and 1 tablespoon water in a medium bowl. Toss together with the potatoes, radishes, and sugar snap peas, stirring to coat.

Step 4

Heat the remaining olive oil in a large ovenproof skillet over medium-high. Sprinkle the remaining salt and pepper over the steak. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain. Serve with the potato-radish salad.

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