Zanhard's Recipes

Beef
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

• 1 small pkg fresh basil
• 2 cloves garlic, diced
• 1 lemon
• 0.45 kg potatoes
• 0.68 kg striploin (New York strip) steak
• 2 (227 g) pkg snap peas
• black pepper
• 1/4 cup butter, unsalted
• Italian seasoning
• salt
• olive oil

Steps:

1. Preheat oven 450°F. Spread some oil around on a baking sheet.
2. Cut butter into small pieces and place in a small bowl, set aside to soften
3. Wash and dry fresh produce:
   • potatoes
   • lemon
   • basil
   • snap peas
4. Slice potatoes crosswise into 1/4“ thick rounds. Transfer to the baking sheet and spread out in a single layer. Season with salt, pepper, and Italian seasoning. Dot the potatoes with 1/3 of the butter.
5. Place the baking sheet in the oven (doesn't have to be up to temperature yet) and roast, tossing halfway through, until the potatoes are fork-tender and golden, approx 25 minutes. Remove from oven.
6. Zest onion into the bowl with the remaining butter. Cut the lemon into wedges and set aside for later.
7. Peel and mince garlic and add to the bowl with the butter.
8. Pick basil leaves from the stems, roll up crosswise and thinly slice and add to the butter bowl. Mash the butter, garlic, zest, and basil together with the back of a spoon until smooth.
9. Preheat a large skillet over medium-high heat
10. Pat the steak dry with paper towels and then season with salt and pepper on both sides.
11. Once the skillet is hot, add some of the compound butter and swirl to coat the bottom. Add the steak and cook until desired doneness, about 2 minutes per side. Set aside and cover with foil to keep warm.
12. Add more butter and swirl to coat the pan, then add the snap peas and sprinkle with a little salt and pepper. Cook until tender, about 4 minutes.
13. Thinly slice the steak against the grain.
14. Serve by dividing potatoes, steak, and snap peas between plates. Top steak with compound butter as desired, and squeeze the lemon slices over the peas.