The tender steak and creamy shallots are a perfect fit. And I love the versatility of this meal – the steak and shallots can be served on a sandwich or over mashed potatoes like I show here.
The following serves 4 (compliments of Everyday Food):
- 2 boneless New York strip steaks (3/4 inch thick and 1 and 1/2 pounds total), excess fat trimmed
- Salt and pepper
- 1 Tbsp olive oil
- 4 large shallots, thinly sliced (2 cups)
- 1/3 cup heavy cream
- 1 Tbsp dijon mustard
- Creamy mashed potatoes or 4 sandwich rolls, split and toasted
- 2 cups baby arugula
Pat steaks dry with a paper towel and season with salt and pepper.
In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.
Reduce heat to medium, add shallots and cook until softened, about 8 minutes.
Add cream and 2 Tbsp water and cook, stirring, until slightly thickened, about 1 minute. Stir in mustard and season with salt and pepper. Thinly slice steak against the grain.
Toss steak with shallots and sauce and serve over creamy mashed potatoes with a side arugula salad. Or make steak sandwiches with rolls, shallots, steak and arugula.