Steak & Lemon-Parsley Potato Wedges

Servings: 4 | Prep: 15 min | Cook: 30 min

INGREDIENTS:

  • 2 pounds russet potatoes, halved length-wise and cut into 1 inch thick wedges

  • 3 tbsp. vegetable oil

  • 1 tbsp. lemon zest

  • 2 boneless NY strip steaks, trimmed and halved crosswise

  • 4 oz. crumbled blue cheese

  • 1/2 cup heavy cream

  • tbsp.minced parsley

PREPARATION:

  1. Preheat oven to 475 degrees.

  2. Toss potatoes with 2 tbsp. oil, 1.5 tsp. salt, and 1/2 tsp. pepper on a baking sheet and arrange cut sides down in single layer.

  3. Roast for 25 minutes. Sprinkle with 2 tbsp. parsley and lemon zest.

  4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper.

  5. Heat remaining 1 tbsp. oil in 12-inch nonstick skillet over medium-high heat.

  6. Add steaks and cook until browned and meat registers 125 degrees (3 to 5 minutes per side). Let rest.

  7. Combine blue cheese and cream in bowl and microwave 3 minutes.

  8. Slice steaks, sprinkle with remaining 1 tbsp. parsley, and serve with potatoes and blue cheese sauce.

Elizabeth Schneller