Bistro Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 4
Author: Moody's Foodie
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. Serve with the potatoes.
Recipe Notes

Bon appétit!

Wine pairing:  Serve with Buena Vista, The Count or Raymond Collection Cabernet Sauvignon