Recipes/ New York strip steak frites with tarragon-pepper mayo recipe

New York strip steak frites with tarragon-pepper mayo recipe

Prep Time

20 minutes

Cooking Time

22 minutes

Servings

Let's make it

Step 1

Preheat oven to 450°. On rimmed baking pan, toss potatoes, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; spread in single layer. Bake potatoes 22 minutes or until golden brown and tender-crisp, stirring once. Makes about 3 cups.

Step 2

In large cast-iron skillet, heat thyme and remaining 2 tablespoons oil over medium-high heat. Sprinkle steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to skillet and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature of steaks will rise to 145° upon standing.)

Step 3

In medium bowl, stir mayonnaise, tarragon, lemon zest and juice, and remaining 1/2 teaspoon pepper. Makes about 1/2 cup.

Step 4

Slice steaks across the grain; serve with frites and mayonnaise mixture.

Nutrition Info

Approximate nutritional values per serving (4 1/2 ounces steak, 3/4 cup frites, 2 tablespoons mayonnaise mixture): 714 Calories, 52g Fat, 12g Saturated Fat, 133mg Cholesterol, 866mg Sodium, 19g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 41g Protein

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Ingredients

2 teaspoons fresh lemon juice 2 medium russet potatoes, peeled and cut into 1/2-inch-thick sticks 2 New York strip steaks (about 12 ounce each) 4 tablespoons SE Grocers 100% pure olive oil 1¼ teaspoons SE Grocers salt 1¼ teaspoons ground SE Grocers black pepper 4 SE Grocers Naturally Better fresh cut organic thyme sprigs 1/2 cup SE Grocers Essentials mayonnaise 2 tablespoons finely chopped fresh tarragon 1 tablespoon fresh lemon zest