One Pan New York Strip Steaks & Crispy Potatoes & Sauce

• Parsley Sauce
• 1 cup fresh parsley leaves
• 1/2 cup extra-virgin olive oil
• 1/4 cup red onion, chopped
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• Steak and Potatoes
• 1 1/2 lbs red potatoes, unpeeled, cut into 1 inch wedges
• 1/4 cup vegetable oil, divided
• salt and pepper
• 2 (1 lb) boneless strip steaks, 1 1/2 to 1 3/4 inches thick, trimmed and halved crosswise

1. For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.
2. For the steak and potatoes: Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Cover and microwave, stirring occasionally until potatoes begin to soften, 5 to 7 minutes; drain well.
3. Meanwhile, heat 1 tablespoon oil in 12-inch non-stick skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
4. Flip steaks, reduce heat to medium and cook until meat registers 120 to 125 degrees (for medium rare), 5 to 7 minutes. Transfer steaks to cutting board, tent with aluminum foil and let rest while finishing potatoes.
5. Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add potatoes and cook, stirring occasionally, until well browned, about 10 minutes.
6. Slice steak into 1/2-inch-thick slices, drizzle with sauce and serve with potatoes.

parsley sauce, parsley, extravirgin olive oil, red onion, red wine vinegar, water, garlic, kosher salt, potatoes, red potatoes, vegetable oil, salt, boneless strip steaks

Taken from www.food.com/recipe/one-pan-new-york-strip-steaks-crispy-potatoes-sauce-538779 (may not work)