Herb-Cilled NY Strip with Smashed Potatoes and Charred Broccoli
A steakhouse-inspired plate featuring a juicy NY strip finished with herb butter, paired with crisp smashed new potatoes and smoky charred broccoli. The dish balances a garlic-herb finish, lemon zest brightness, and a comforting starch, perfect for a cozy weekend dinner.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 small russet or new potatoes (about 1.5 lb total)
- 1 tbsp olive oil
- ½ tsp kosher salt, plus more to taste
- ½ 1/2 tsp black pepper
- 1 NY strip steaks (about 8 oz each)
- 1 tbsp unsalted butter
- 1 cloves garlic, minced
- ½ tbsp chopped fresh parsley
- ½ tbsp chopped fresh chives
- ½ tsp lemon zest
- 1 cups broccoli florets
- ½ tbsp olive oil for broccoli
- ½ 1/2 tsp smoked paprika
Instructions
- Boil potatoes in salted water until fork-tender, 12-15 min; drain and gently smash each potato to 1/2 inch thick.
- Toss smashed potatoes with 1 tbsp oil, 1/2 tsp salt, and pepper; roast at 425°F for 12-15 min until edges are crisp.
- Pat steaks dry; season with salt and pepper. Sear in a hot skillet with 1 tbsp oil 3-4 min per side for medium-rare, or to desired doneness.
- Finish steaks with herb butter: melt butter, add garlic, parsley, chives, and lemon zest in the last minute.
- Toss broccoli with 1 tbsp oil, paprika, and a pinch of salt; char in the hot skillet 4-5 min until browned and tender-crisp.
- Plate with potatoes, broccoli, and steak; spoon herb butter over steak and serve hot.
Chef’s Pro Tips
- Let steak rest 5 minutes before slicing for juicier meat.
- Add a splash of lemon juice after resting for extra brightness.
Serving Suggestions
Serve with a simple arugula salad and garlic buttered toast on the side for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying the steak.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 38 |
| carbs | 38 |
| fat | 26 |
| fiber | 7 |
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