Pan-Seared Steak and Potatoes

Ingredients

• 5 Parsley Sprigs
• 2 fl. oz. Ketchup
• 2 tsp. Curry Powder
• 1 ½ tsp. Smoked Paprika
• ½ cup Mayonnaise
• 3 tsp. Sriracha
• 2 tsp. Sugar
• 2 Tbsp. Horseradish Sauce
• 2 Steaks
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Use your time wisely while making this recipe. While potatoes are cooking, you should be able to make all the sauces. If you are particularly fast, you may even have time to cook the steak. Resting cooked steak before serving allows juices to redistribute, meaning a more tender, flavorful

2. 2

   Cook the Potatoes: Stem parsley and mince leaves. Slice potatoes into ½” rounds. Place potatoes onto prepared baking sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine. Spread into a single layer and bake 15 minutes. Remove from oven. Potatoes should be lightly brown around edges. Flip potatoes, and roast until potatoes are tender and golden brown, 10-15 minutes. Remove from oven, sprinkle with half the parsley, and set aside. While potatoes cook, make

3. 3

   Combine remaining mayonnaise, horseradish sauce,: pinch of salt and pepper. Stir together and set aside.

4. 4

   Combine ketchup, half the curry powder, and ½: tsp. smoked paprika (reserve remaining for yum yum add more curry powder if desired. Set aside.

5. 5

   Cook the Steak: Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium olive oil and steaks to hot pan. Sear until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from pan and rest 3-4 minutes.

6. 6

   Combine half the mayonnaise (reserve remaining: for horseradish-parsley mayonnaise), Sriracha (to taste), sugar, and remaining smoked paprika in a

7. 7

   Serve potatoes on a plate and lean steak against: them. Serve sauces on the side and dip to your heart’s content. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to potatoes and remaining is added to horseradish-parsley is used twice. 1 tsp. spices the curry ketchup and remaining is added to yum yum sauce. half the curry powder to curry ketchup. Taste and add more used twice. Half is added to yum yum sauce and remaining is added to horseradish- parsley mayonnaise. hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time