The key to these delicious steaks is to salt them 30 to 45 minutes before searing them. While you wait for the salting process, prep the root veggie mix and arugula sauce. The simple pureed sauce is made with arugula, garlic and parsley with a burst of fresh lemon to bring the meal together.
Ingredients
- 1 clove garlic, peeled
- 3 ounces (about 3 cups loosely packed) arugula
- 1 cup parsley leaves, washed and spun dry
- ½ lemon zested and juiced
- 5 tablespoons extra-virgin olive oil, divided
- Freshly ground pepper and coarse kosher salt to taste
- 4 medium NY strip steaks, trimmed (about 2.5 pounds)
- 2 teaspoons Montreal seasoning blend, divided
- 16 ounces small (1-inch) yellow, purple and/or red potatoes, cut in half
- 3 carrots, peeled and sliced into ½-inch pieces
- 3 cups peeled and cubed rutabaga or 1 small delicata squash, seeded and cut into 1-inch pieces
Instructions
Set up food processor with steel blade attachment. Close lid and turn on motor. Drop garlic through feed tube and allow to finely chop. Open lid, add arugula, parsley, zest, lemon juice and 3 tablespoons olive oil. Process until smooth. Scrape sides of processor, season with salt and pepper and process again. Set aside.
Lay 2 steaks between 2 sheets of parchment paper. Pound to 3/4 inch thick with the smooth side of a meat mallet. Transfer to a plate. Repeat with the remaining 2 steaks. Sprinkle all over with salt. Rest for 30 to 45 minutes.
Pat steaks dry with a paper towel. Sprinkle with 1 1/2 teaspoons Montreal seasoning blend and pepper. Heat 2 teaspoons oil in a large heavy skillet over high heat. Add steaks and cook, 3 to 4 minutes per side to desired doneness. An instant-read thermometer inserted into the center of the steaks should read 130 degrees for medium-rare. Rest covered with foil.
Meanwhile, preheat oven to 425 degrees. Toss potatoes, carrots, rutabaga or squash, the remaining 1 tablespoon plus 1 teaspoon oil, the remaining . teaspoon Montreal seasoning, salt and pepper in a large bowl. Spread out over 2 sheet pans. Transfer both sheet pans to the oven and roast, stirring occasionally until the vegetables are tender, about 30 to 35 minutes.
Serve the steaks with the roasted root vegetables with the sauce.
