Strip steaks w/ garlic-almond sauce & greek potatoes - bo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Russet potato, peeled, sliced |
| ¾ | cup | Slivered almonds |
| 3 | tablespoons | Fresh lemon juice |
| 3 | larges | Garlic cloves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Chicken stock or canned low-salt broth |
| ¼ | cup | Olive oil |
| 4 | larges | Russet potatoes, peeled, quartered lengthwise |
| 3 | tablespoons | Plus 1/2 C olive oil |
| 3 | tablespoons | Fresh lemon juice |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Minced fresh oregano or 1/4 t dried |
| 4 | 8 to 10-oz New York strip steaks (about 1 inch thick) | |
Directions
SAUCE
POTATOES
FOR SAUCE: Cook potato slices in saucepan of boiling salted water until tender, about 15 minutes. Drain; transfer potato slices to processor. Add almonds, lemon juice, garlic, salt and pepper and puree. With machine running, gradually blend in stock and oil.
Transfer sauce to bowl and cool (sauce will thicken). (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) FOR POTATOES: Preheat oven to 500'F. Cook potatoes in large saucepan of boiling salted water 6 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. Place potatoes in roasting pan.
Drizzle 3 T oil over and toss to coat. Season with salt and pepper.
Roast until potatoes are tender, about 30 minutes.
Meanwhile, prepare grill (medium high heat) or preheat broiler. Whisk remaining ½ C oil, lemon juice, garlic and oregano in small bowl.
Season steaks with salt and pepper. Grill or broil to desired doneness, about 4 minutes per side for medium-rare.
Toss potatoes with oil and lemon juice mixture in large bowl. Divide steaks among plates. Serve with potatoes and room-temperature sauce.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>