This recipe says comfort food all over it! It is perfect on a cold winter evening or a hot summer night. It is simple to put together and can serve many by doubling or tripling the recipe. 

 

Pair it with a bold Cabernet Sauvignon, and you will be eating like a king and queen. 

 

Yield 2 servings

 

1 New York strip steak

2 cups baby potatoes

1 bunch of broccoli rabe

1 cup Italian parsley, chopped 

2 cloves garlic, minced

1 Tbsp fresh oregano, chopped

1 Tbsp Dijon mustard

3 Tbsp capers, rinsed

½ cup olive oil

1 Tbsp sherry vinegar

Pinch of salt and pepper

 

Preheat the oven to 425℉. Place the potatoes in an oven-proof pan or baking sheet and toss with a drizzle of olive oil and a sprinkle of salt and pepper. Bake until the potatoes are cooked through and lightly browned. 

 

Add the parsley, garlic, oregano, mustard, capers, olive oil, vinegar, and a pinch of salt and pepper in a small bowl. Stir to combine and set aside.

 

Season the steak with salt and pepper and let it sit at room temperature for 20 - 30 minutes.

 

Prepare the steamer for the broccoli and bring the water to a low boil. 

 

Heat the grill and cook the meat to your liking. Once the steak is done, remove it from the heat and tent it with foil to rest for 10 - 15 minutes. 

 

While the steak is resting, steam the broccoli rabe until it is just cooked through but still has a little crunch. Season with salt and pepper. 

 

Slice the steak and place it on a board or platter with the potatoes, broccoli, and salsa. Serve while warm.

 

Just Salt It and enjoy!