This meal is almost too delicious to be this slimming!! The tarragon-infused butter elevates this lean steak with a pop of gourmet flavor that's sure to WOW.
(serves 2)
Steaks:
5 T. ghee clarified butter (I have seen this at Trader Joe's*), divided
1 clove garlic, minced
1 T. minced scallions
1 t. minced fresh tarragon
1/2 t. lemon zest
1/2 t. whole-grain mustard
Kosher* salt and freshly ground pepper
2 8 oz. strip steaks, patted dry
Potatoes:
6 small Yukon Gold potatoes
1 cup white vinegar
1 T. kosher* salt
Water
1 T. ghee
1 T. EVOO
To make the steaks: Heat oven to 400. In a bowl, mix 4 T. ghee, and next 5 ingredients; season with S&P. Season steaks with S&P. In a large ovenproof skillet over med.-high heat, melt remaining ghee. Add steak; brown 2-3 min. per side. Transfer skillet to oven. Bake 5-6 min for med.-rare. Remove, top each steak with 1 T. herb butter, and let rest for 5 min. before serving.
To make the potatoes: Heat oven to 400. In a large saucepot, simmer potatoes in vinegar, salt, and enough water to cover potatoes by 1" for 25 min. Drain: toss with ghee. Place potatoes on baking sheet; lightly smash each with the base of a glass. Bake 40 min., turning once, and brushing with olive oil halfway through.
"You are the Universe, expressing itself as a human for a little while." ~ Eckhart Tolle
GO HAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love,
MM
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