TOTAL TIME:0 HOURS 35 MINS
1 1/2 lb. small red potatoes
4 tbsp. unsalted butter, room temperature
3 tbsp. minced chives, divided
1/2 small shallot, minced
1 small garlic clove, minced
Freshly ground black pepper
1 tsp. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tbsp. Finely chopped fresh parsley
2 tbsp. finely chopped fresh basil
2 green onions, halved lengthwise, white and light green parts thinly sliced
2 10-oz. NY strip steaks, halved
- Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.
- In small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.
- In large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.
- Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.
SOURCE: Delish, Anna Watson Carl