dinner · american
Basil-Butter Striploin Steak with Crispy Potatoes & Snap Peas
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Instructions
1
Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).
2
Halve the baby potatoes and toss them on the sheet with half the oil, a little salt, and a pinch of pepper.
3
Turn the potatoes cut side down and roast once the oven is hot, 25 to 28 minutes, until the cut sides are deep golden and crisp.
4
While the potatoes roast, pat the steaks dry on a plate and season both sides with half the salt and half the pepper.
5
Finely chop the basil leaves, mince the garlic, trim the snap peas, and zest the lemon before cutting it into wedges.
6
Microwave the butter in a small bowl for 5 to 8 seconds until soft, then mash in the basil, lemon zest, half the garlic, and a pinch of salt with a fork.
7
When the potatoes have 12 minutes left, set a 12-inch skillet over medium-high heat for 2 to 3 minutes, then add the remaining oil and swirl until it shimmers.
8
Lay the steaks in the skillet and sear undisturbed 4 minutes until a deep brown crust forms and they release easily.
9
Flip and sear 3 to 4 minutes more, until a thermometer in the center reads 130 F (54 C) for medium-rare or 145 F (63 C) for medium.
10
Move the steaks to the cutting board, top each with a spoonful of the basil butter, and rest 5 minutes while it melts over them.
11
Add the snap peas to the hot skillet with the remaining garlic, salt, and pepper and toss 2 to 3 minutes until bright green and blistered.
12
Slice the steaks against the grain into 0.5-inch strips, catching the melted basil butter on the board.
13
Plate the steak with the crisp potatoes and snap peas, spoon over the board juices and remaining basil butter, and serve with the lemon wedges.
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