- 4 Moody’s 10 to 12 ounce NY strip steak can substitute rib-eye; 1 inch thick
- 1 ½ lbs small red potatoes
- 4 T unsalted butter room temperature
- 3 T minced chives divided
- ½ shallot, small minced
- 1 clove garlic, small minced
- Kosher salt
- Freshly ground black pepper
- 1 t Dijon mustard
- 2 T red wine vinegar
- ¼ cup olive oil
- 2 T finely-chopped fresh parsley
- 2 T finely-chopped fresh basil
- 2 green onions halved lengthwise, white and light green parts thinly sliced
Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough, cut into quarters.
In a small bowl, stir together butter, 1 tablespoon chives, shallot and garlic; season with salt and pepper. Cover and place in refrigerator until ready to use.
In a large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil and green onions and stir gently until combined. Season with salt and pepper to taste.
Heat a lightly-oiled grill pan over high heat (or simply turn on the grill); season the steaks with salt and pepper. Grill for 3 to 4 minutes per side for medium rare. Remove from grill or grill pan and place a dollop of butter on each steak. Let rest for 5 minutes covered with foil.
Serve with the potatoes.
Wine pairing: Serve with Buena Vista, The Count or Raymond Collection Cabernet Sauvignon