Steak with Chive Butter and French-Style Potato Salad

4 Servings
Back to recipe

Ingredients

  • 1-1/2 pounds of small tri-colored potatoes (red, yellow and blue/purple)
  • 4 tablespoons unsalted butter at room temperature
  • 3 tablespoons minced chives, divided
  • 1/2 small shallot, minced
  • 1 small garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh basil
  • 2 green onions, halved lengthwise, white and light green parts thinly sliced
  • 2 10-ounce NY strip steaks, each cut in half

Directions

  1. Bring a pot of water to a boil and add the potatoes. Boil for 20 minutes or until fork tender. Drain and cool. When cool, cut into quarters with the Trimmer and set aside.
  2. Stir butter, 1 tablespoon of chives, shallot and garlic together in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to use.
  3. In a large bowl, whisk the Dijon mustard and red wine vinegar with the Mix-Stir. Slowly whisk in the olive oil and season with salt and pepper. Add the quartered potatoes, the remaining chives, parsley, basil and green onions. Stir gently to combine. Taste and season with additional salt and pepper if necessary.
  4. Heat a lightly oiled grill pan over high heat. Season the steaks with salt and pepper. Grill on both sides to desired doneness. Remove from pan and allow to rest for a few minutes before serving.

https://www.cutco.com/learn/fathers-day-dinner-idea-steak-and-potatoes-for-dad