New York Strips Steaks, Pan Seared With Cherry Tomatoes and Smashed Potatoes
By: More is More Mom
Published: Sunday, December 12, 2010 - 8:19pm

Ingredients




Pan Seared New York Strips Steaks with Cherry Tomatoes:
4 Serves
3 tablespoons oil
Fine ground sea salt for sprinkling
Cracked black pepper for sprinkling
4 – New York Strip Steaks
8 large garlic cloves, pressed
2 pints of cherry tomatoes, red and yellow
1 3/4 ounces package of basil leaves, chopped
Smashed Potatoes:
24 ounces bags of small, red potatoes, scrubbed clean
Course sea salt for sprinkling
Cracked black pepper for sprinkling
Olive oil
1 cup grated cheese, such as a Parmigiano-Reggiano or Paremesan

Preparation

1 Pre-heat oven to 375° 2 Heat 2 Tbsp of oil, over medium-high heat, in a large skillet 3 Season steaks with salt and pepper 4 Sear steaks in skillet, in batches if necessary, for approximately 5 minutes per side 5 Prepare a rimmed baking sheet, lining it with aluminum foil 6 After searing, place the steaks on the baking sheet and cook in oven for approximately 10 minutes (could be sooner, could be later. Insert an instant read thermometer into the center of the steak checking temperature; 120° for medium-rare). 7 Remove and let stand on a platter for 15 minutes. 8 Cherry Tomatoes: 9 In a small skillet, heat 1 Tbsp oil in a small skillet 10 Add; 11 Garlic 12 Sauté for no more than a minute 13 Add; 14 Cherry tomatoes 15 Sprinkle with coarse seal salt 16 Mix and cook for approximately 3-4 minutes 17 Add; 18 Basil 19 Stir until well mixed 20 Remove from heat and set aside 21 Smashed Potatoes: 22 In a large pot, place the potatoes and cover with cold water 23 Bring water to a boil and cook the potatoes for 15-20 minutes 24 You’ll want the potatoes cooked through, but not so mushy they fall apart 25 Drain and place in a single layer on a rimmed baking sheet (or two) lined with aluminum foil. 26 With a fork or potato masher, smash the potatoes so they are fairly flat, but not so much that they are smooshed and fall apart. 27 Sprinkle with course sea salt and cracked black pepper. 28 Set aside until ready to finish in the skillet. Of course these can be made on their own, but I made them in the left over juices from the steak for a little extra flavor. 29 Add; 30 Tbsp oil to pan, heating through 31 Add the smashed potatoes, transferring them to the pan one at a time, until the pan is full. You may need to work in batches. 32 Cook until they are golden brown and flip them over one at a time 33 Sprinkle with a little more salt and pepper 34 Sprinkle with cheese for those that like it 35 Cook until the cheese is melted and they are golden brown

About


As the More is More Mom®, I’m all about……..more updated steak and potatoes!  There is something so appealing about a stick to your ribs dinner as the weather is getting colder. While a juicy grilled steak and good old fashioned mashed potatoes sound delicious, why not take it up a notch? I am totally on a roll with my Nick. Normally he is not much of a carnivore, he’s a pasta guy, but as he was clearing his plate he said, “This is the best steak ever!” High praise from someone whose idea of culinary excellence is fast food dining……..
Timing is everything. I prefer to have all of my ingredients prepped before I start cooking for a more streamlined process. For instance, I also served Smashed Potatoes (the recipe follows immediately), so I already boiled and smashed the potatoes prior to cooking the steaks. That way, when I was finished with the skillet I used for the steak, I could use it right away to finish off the potatoes. It couldn’t be simpler!