Grilled Sliced Prime Strip Steak with ..

Cooking Instructions

METHOD:

Preheat the grill or broiler. To prepare the salsa verde, combine the tarragon, chives, parsley, egg, mustard, capers, shallot and 1/3 cup oil in a bowl. Season with salt and pepper and let sit.

Put the potatoes in a pot of cold water and salt. Bring to a simmer and cook until just tender. Remove from the water and chill. When cool, slice into discs about 1/4-inch thick. Set aside.

Lightly coat the steak with 2 Tablespoons oil and season with salt and pepper. Place on the grill or broiler and cook to medium rare, or an internal temperature of 120°F. Remove from heat and let rest.

Meanwhile, heat the remaining 2 cups oil in a skillet to 325°F, or until a slice of the potato bubbles when placed in the oil. Add the potatoes (in batches so there are not too many at a time) and cook until golden and crispy. Remove from the pan and drain on paper towels. Season with salt.

Slice the steak into thin slices. Serve with the potatoes and drizzle with salsa verde.

Round Out the Meal:

With sauteed rapini or Swiss chard.

Kid Friendly:

Omit the salsa verde.