Sharing a dinner today that I’ve been making over and over again: seared strip steak with crispy potatoes & mustard sauce. It’s a new york strip steak seared simply with kosher salt and freshly cracked black pepper, served alongside a mixture of roasted potatoes, asparagus, and radishes, and drizzled with a tangy mustard caper sauce. Great for both weeknight cooking or a special weekend meal.
Quick + flavorful dinners have been such a savior during this time when we’re cooking SO much at home. I’ve of course been doing a lot of experimenting, but I’ve also been relying on some simple staples. Those meals you make so often that you don’t have to even think about it.
This seared strip steak with crispy potatoes is exactly that kind of recipe. It makes just enough for two people, so my roommate and I have been enjoying this a LOT. I’ll usually make the steak and potatoes, and then change up the sauce – either this tangy mustard sauce or a simple chimichurri.
Both are great and add that perfect pop of acid and freshness to the dish. And that’s all the steak and potatoes really need.
seared strip steak with crispy potatoes & mustard sauce – the details
The steak is cooked really simply, with just a generous seasoning of salt and pepper. You’ll want to let the meat come to room temperature before cooking, so it cooks evenly and results in a really tender piece of meat. I did mine in a stainless steel pan, but you could of course use a cast-iron skillet or even grill the steak as well.
I started making versions of the crispy fingerling potato mixture ever since I shared these scrambled eggs with the potatoes and bacon. We’re basically roasting the potatoes off and adding asparagus and shallots halfway through the cooking process. By the end, everything comes out golden and tender. The key is to keep lots of space between the potatoes so that they crisp up. You don’t want to overcrowd them or they’ll steam and have trouble getting that crispy exterior.
The final touch that brings it all together is the mustard sauce. It’s flavored with honey, capers, cayenne, and scallions to add to the zippy bite of the dijon. I suggest drizzling it over both the steak and potatoes. So so good.Print
Seared Strip Steak with Crispy Potatoes & Mustard Sauce
a simple seared strip steak with crispy potatoes, roasted asparagus & radishes, and a tangy mustard caper sauce
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp caper liquid (from the jar of capers)
- 2 tbsp extra virgin olive oil
- 2 tbsp capers
- ⅛ tsp cayenne pepper
- 2 scallions, thinly sliced
Seared Strip Steak with Crispy Potatoes
- ¾ lb fingerling potatoes, halved lengthwise
- 6 small radishes
- olive oil
- kosher salt
- freshly cracked black pepper
- ½ bunch asparagus, trimmed + peeled + thinly sliced (about 6 oz total)
- 1 shallot, thinly sliced
- 1 (16 oz) NY strip steak
- 1 tbsp minced chives
- Combine the mustard, honey, and caper liquid in a small mixing bowl. Whisk until smooth. Drizzle in the olive oil, whisking until emulsified.
- Stir in the capers, cayenne pepper, and scallions. Season with a pinch of salt to taste and set aside.
Seared Strip Steak with Crispy Potatoes
- Preheat the oven to 400°F. Allow the steak to come to room temperature.
- Place the potatoes and radishes onto a half sheet pan. Drizzle generously with olive oil and toss to coat. Spread the vegetables out into an even layer, potatoes halved-side down. Season with a good pinch of salt and black pepper. Roast for 15 minutes.
- Evenly distribute the sliced asparagus and shallot onto the pan. Drizzle with a little more olive oil. Continue to roast for about 15-20 more minutes, or until the potatoes are golden and tender.
- Meanwhile, pat the steak dry and season well with salt & freshly cracked black pepper. Heat a stainless steel pan (or cast-iron skillet) over medium-high heat. Once the pan is hot, add enough oil to just cover the bottom. Once the oil is hot, carefully place the steak into the pan.
- Sear on one side for 3-4 minutes until golden and crisp. Flip the steak over and sear for another 3-4 minutes. Turn the heat to low and finish cooking the steak for about 6-8 more minutes, or until your desired doneness, flipping halfway through. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes.
- Thinly slice the steak and serve alongside the roasted potato mixture. Drizzle the mustard sauce over top. Garnish with the chives and a few cracks of black pepper.
In order to get a nice crispy exterior on the potatoes, make sure you arrange them onto the sheet pan with enough space between them (about 1” apart). This way they won’t steam and remain soft.