Bistro Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad

Bistro Grilled Steaks With Garlic Chive Butter And French-Style Potato Salad

 

Bistro Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad

  • 4 Moody’s 10 to 12 ounce NY strip steak (can substitute rib-eye; 1 inch thick)

  • 1 ½ lbs small red potatoes

  • 4 T unsalted butter (room temperature)

  • 3 T minced chives (divided)

  • ½ shallot, small (minced)

  • 1 clove garlic, small (minced)

  • Kosher salt

  • Freshly ground black pepper

  • 1 t Dijon mustard

  • 2 T red wine vinegar

  • ¼ cup olive oil

  • 2 T finely-chopped fresh parsley

  • 2 T finely-chopped fresh basil

  • 2 green onions (halved lengthwise, white and light green parts thinly sliced)

  1. Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough, cut into quarters.

  2. In a small bowl, stir together butter, 1 tablespoon chives, shallot and garlic; season with salt and pepper. Cover and place in refrigerator until ready to use.

  3. In a 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 until combined. Season with salt and pepper to taste.

  4. Heat a lightly-oiled grill pan over high heat (or simply turn on the grill); season the steaks with salt and pepper. Grill for 3 to 4 minutes per side for medium rare. Remove from grill or grill pan and place a dollop of butter on each steak. Let rest for 5 minutes covered with foil.

  5. Serve with the potatoes.

Bon appétit!

Wine pairing:  Serve with a Cabernet Sauvignon.

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