Strip Steaks with Garlic-Almond Sauce and Greek Potatoes

What You Need

For the Sauce
1 large russet potato, peeled and sliced
3/4 cup slivered almonds
3 tablespoons fresh lemon juice
3 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken stock or canned low salt broth
1/4 cup olive oil

Here's How

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).

4 8 to 10 ounce New York strip steaks (about 1 inch thick)
Grill or broil to desired doneness, about 4 minutes per side for medium rare. Divide steaks among plates. Serve with potatoes and room temperature sauce.

Greek Potatoes
4 large russet potatoes, peeled and quartered lengthwise
3 tablespoons plus 1/2 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon, dried

Preheat oven to 500 degrees F. Cook potatoes in large saucepan of boiling salted water 6 minutes. Drain. Transfer to a bowl of ice water and cool. Drain and pat dry. Place potatoes in roasting pan. Drizzle 3 tablespoons oil over and toss to coat. Season with salt and pepper. Roast until potatoes are tender, about 30 minutes. Whisk remaining 1/2 cup oil, lemon juice, garlic, and oregano in small bowl. Toss potatoes with oil and lemon juice mixture in large bowl. 

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