Friday, April 1

Balsamic-Herb Butter Steaks & Roasted Potatoes


I host a small get together on Wednesdays to watch one of my favorite TV shows, Top Chef All-Stars, and wanted to serve something special for the final episode. After much debating I settled on an updated version of steak and potatoes, using a homemade balsamic-herb butter to turn up the volume. The meal felt gourmet but was easy enough to put together and still have time to hang out with my guests and enjoy the show.

Grilled Steaks with Balsamic Herb Butter:
  • Mix ½ stick room temperature butter, 1 tsp. chopped rosemary and thyme, and 1 tsp. balsamic vinegar in a bowl. Place in fridge.*
  • Meanwhile, pre-heat a gas grill to medium high heat.**
  • Season 4 New York Strip steaks with salt and pepper on both sides.
  • Place on hot grill and cook for 4-5 minutes per side.
  • Transfer steaks to a plate and top each with a pat of balsamic butter. Cover plate with foil and let meat rest for 10 minutes.
  • Place each steak on a plate and serve with potatoes (recipe follows) and extra butter (if desired).

Garlic & Herb Roasted Potatoes:
  • Wash and scrub 1lb. of baby yellow potatoes. Cut into bit-size pieces (in half or in quarters depending on size).
  • Toss potatoes with 2 tbsp. olive oil, 1 tsp. grey salt***, 1 tbsp. chopped rosemary and thyme, and 4-5 whole, peeled cloves of garlic.
  • Transfer to a baking dish and cook at 400°F for 45 minutes, or until tender inside and crispy outside.

Serves four
*Can be done up to one day ahead of time.
**You can always use a charcoal grill or grill pan instead.