Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds fingerling potatoes (halved lengthwise)
  • 4 tablespoons canola oil (divided)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 pounds thick-cut New York strip steak (cut into 1-inch chunks)
  • 3 cloves garlic (minced)
  • 5 tablespoons unsalted butter (cubed)
  • 2 tablespoons chopped fresh parsley leaves
  • 2 teaspoons chopped fresh thyme

Instruction

  • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place potatoes onto the prepared baking sheet. Add 2 1/2 tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine.
  • Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
  • Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes. Add remaining 1 1/2 tablespoon canola oil.
  • Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about 6-8 minutes; set aside and keep warm.
  • To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley and thyme; season with salt and pepper, to taste.
  • Serve steak and fries immediately with garlic butter sauce.