NY Strip with Garlic Aioli, Roasted Broccolini and Baby Yukon Potatoes
Ingredients:
Steak dinner:
- 2 Country Natural Beef NY Strips
- 6 garlic cloves
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp olive oil
- 2 tbsp ghee separated into 1 tablespoon
- rosemary sprig to garnish
Garlic aioli:
- 3/4 cup avocado mayo
- 2 tsp dijon
- 6 cloves garlic
- 1 tbsp parsley finely chopped
- ½ large lemon juiced
Crispy potatoes:
- 1 pound mini yukon potatoes
- 1 ½ tsp olive oil
- fresh parsley chopped
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Garlic infused broccolini:
- 1 bunch of broccolini
- 2 garlic cloves sliced
- 2 tsp olive oil
- Salt and pepper to taste
Instructions:
For Steak:
- Preheat cast iron to med high heat with olive oil
- Place salted and peppered steak into the skillet let cook approximately 5-7 minutes then flip and cook an additional 4-6 minutes to desired doneness. Remove from heat and let sit.
For Broccolini:
- Next heat the skillet back to medium heat and add your broccolini, garlic and olive oil, let cook about 6-8 minutes until desired doneness.
For Aioli:
- Mix mayonnaise, dijon mustard, minced garlic, lemon juice, and chopped parley in a small bowl, set aside to serve with meal.
For Potatoes:
- Cut each potato into halves then place in to a medium heat pan with the olive oil, salt and pepper. Let cook approximately 8-10 minutes then sprinkle with the parsley.
Serve and Enjoy!