Name: Striploin Steak with Warm Potato, Snap Pea & Dill Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch fresh dill; 1.02 kg new potatoes; ½ medium red onion; 1.02 kg striploin (New York strip) steak; 3 (227 g) pkg sugar snap peas; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; salt; white wine vinegar

Striploin Steak with Warm Potato, Snap Pea & Dill SaladStriploin Steak with Warm Potato, Snap Pea & Dill Salad — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small bunch fresh dill

1.02 kg new potatoes

½ medium red onion

1.02 kg striploin (New York strip) steak

3 (227 g) pkg sugar snap peas

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Quarter potatoes, divide between two baking sheet pans, and drizzle with oil. Season with salt and pepper, toss to combine, and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and roast until starting to soften, 15-20 minutes.

Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Place in a large bowl, then add mayo, vinegar, Dijon, and spices; whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer steak to a clean plate and loosely cover with aluminum foil.

While the steak is cooking, peel, halve, and slice onion into ¼-inch thick half-moons.

When the potatoes have started to soften, remove from the oven. Add onion and snap peas, toss to combine, then spread out in an even layer. Return to the oven and roast until veggies are fork-tender, 12-15 minutes more. Remove from oven.

When the veggies are done, add to the bowl with the dressing and toss to combine the potato salad.

Thinly slice steak against the grain.

To serve, divide steak and warm potato salad between plates. Enjoy!

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