Strip Steak with Porcini Steak Sauce and Salsa Verde with Roasted Potatoes, Shallots and Green Beans

  • Level: Advanced
  • Total: 1 hr 45 min
  • Active: 1 hr 15 min
  • Yield: 2 servings
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Ingredients

Roasted Potatoes, Shallots and Green Beans:

3 tablespoons unsalted butter

2 shallots, peeled and chopped 

Kosher salt and coarse black pepper 

1 cup chicken stock 

1/4 to 1/2 pound green beans, cleaned 

1/4 to 1/2 pound fingerling potatoes, halved the long way 

EVOO (extra-virgin olive oil), for drizzling on potatoes 

Porcini Steak Sauce:

A fat handful of high-quality dried porcini mushrooms

1 cup beef stock

4 cloves garlic, peeled and crushed 

2 large shallots, peeled and rough chopped 

1 cup tomato sauce or passata 

1/2 cup dry vermouth or white wine 

1 tablespoon Worcestershire 

1 teaspoon kosher salt 

1 teaspoon coarse black pepper 

Balsamic vinegar

Acacia honey or pourable brown sugar

Salsa Verde:

1 cup mint leaves

1 cup flat-leaf parsley 

1/2 cup EVOO

3 tablespoons capers in brine 

2 tablespoons white wine vinegar 

1 teaspoon chile flakes

3 fillets of anchovy in oil 

2 cloves garlic, peeled and crushed 

1 shallot, peeled and rough chopped 

1 lemon, zest and juice 

Kosher salt and coarse black pepper 

Steak:

2 strip steaks

Kosher salt and coarse black pepper 

EVOO

2 lemons, halved 

Flaky sea salt, for finishing 

Directions

  1. For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside.
  2. Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside.
  3. Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through.
  4. To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine.
  5. For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside.
  6. For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, chile flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside.
  7. For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat.
  8. Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred.
  9. To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon.

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