New York Strip Steak Frites with Tarragon-Pepper Mayo
downloadEmail This Post
New York Strip Steak Frites with Tarragon-Pepper Mayo

Prep: 20 minutes plus standing
Bake/Cook: 22 minutes • Serves: 4

2 medium Market 32 russet potatoes, peeled and cut into 1/2-inch-thick sticks
4 tablespoons PICS olive oil
1-1/4 teaspoons PICS salt
1-1/4 teaspoons PICS ground black pepper
4 fresh thyme sprigs
2 New York strip steaks (about 12 ounces each)
1/2 cup PICS mayonnaise
2 tablespoons finely chopped fresh tarragon
1 tablespoon fresh lemon zest
2 teaspoons PICS lemon juice

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.

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.)

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

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

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