but make it ✨fancy✨
Instructions
STEP 1
Preheat oven to 450°F.
STEP 2
Wash and dry the fresh produce.
¾ lb new potatoes
½ small bunch fresh dill
1 (8 oz) pkg sugar snap peas
STEP 3
Quarter potatoes, transfer to a baking sheet pan, and drizzle with oil. Season with salt and pepper, toss to combine, and spread out in an even layer. Place in the oven (it doesn’t have to be fully heated) and roast until starting to soften, about 15 minutes.
2 tsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
STEP 4
Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Place in a medium bowl, then add mayo, vinegar, Dijon, and spices; whisk to combine the dressing and set aside.
2 tbsp mayonnaise
2 tsp white wine vinegar
2 tsp Dijon mustard
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
STEP 5
Preheat a skillet over medium-high heat.
STEP 6
While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.
¾ lb striploin (New York strip) steak
½ tsp salt
¼ tsp black pepper
STEP 7
Once the skillet is hot, add oil and swirl to coat the bottom. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer steak to a clean plate and loosely cover with aluminum foil.
1 tsp extra virgin olive oil
STEP 8
While the steak is cooking, peel, halve, and slice shallot into ¼-inch thick half-moons.
1 shallot
STEP 9
When the potatoes have started to soften, remove from the oven. Add shallot and snap peas, toss to combine, then spread out in an even layer. Return to the oven and roast until veggies are fork-tender, 10-12 minutes more. Remove from oven.
STEP 10
When the veggies are done, add to the bowl with the dressing and toss to combine the potato salad.
STEP 11
Thinly slice steak against the grain.
STEP 12
To serve, divide steak and warm potato salad between plates. Enjoy!
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