Steak with Lemon Parsley Potato Wedges and Blue Cheese Sauce

By lorik

Vein-y blue cheeses give the sauce a greenish hue. We prefer to use Stella Blue, our winning supermarket blue cheese, for this sauce.

Ingredients

• 2 pounds russet potatoes, unpeeled, halved lengthwise and cut into 1-inch-thick wedges
• 3 tablespoons vegetable oil
• Salt and pepper
• 3 tablespoons minced fresh parsley
• 1 tablespoon grated lemon zest
• 2 (1-pound) boneless strip steaks, about 1 inch thick, trimmed and halved crosswise
• 4 ounces blue cheese, crumbled (1 cup)
• 1/2 cup heavy cream

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on rimmed baking sheet and arrange cut sides down in single layer. Roast until spotty brown and tender, about 25 minutes. Sprinkle with 2 tablespoons parsley and lemon zest.

2. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Let rest on wire rack.

3. Combine blue cheese and cream in bowl and microwave until blue cheese is melted and smooth, about 3 minutes. Slice steaks, sprinkle with remaining 1 tablespoon parsley, and serve with potatoes and blue cheese sauce.