If you’re looking to jazz up your steak and potatoes routine, this recipe has all the gourmet quotient you’ll need. A classic French dish, Steak au Poivre marries tender strip with a creamy, peppercorn sauce. The addition of crushed crispy baby gold potatoes makes this a hearty meal that tastes right out of a Parisian bistro. Add a fifties American favorite – the wedge salad – for a fun twist and a complete meal with tons of flavor.

Steak au Poivre Ingredients:

• 2 (1 1/2 inch thick) NY strip steaks
• Kosher salt 
• Ground black pepper
• 2 tablespoons sunflower oil 
• 3 tablespoons unsalted butter 
• 5 thyme sprigs 
• 1 large shallot, chopped
• 4 garlic cloves, smashed and sliced 
• 1 tablespoon whole peppercorns, crushed
• 1/2 cup heavy cream

Steak Instructions:

• Pat steaks dry with paper towel, generously season all over with salt and pepper.
• Set aside for at least 15 minutes.
• Cook steaks on a grill or in a large cast iron skillet on medium to high heat with sunflower oil for four – six minutes each side.
• Remove steaks and set aside on a plate to rest.
• Reduce heat to medium low and add butter, thyme, shallots, garlic, and peppercorns.
• Cook, stirring often until garlic and shallots are soft, about four minutes.
• Turn off heat. Remove thyme sprigs. Add heavy cream.
• Over low heat bring to a simmer and cook about a minute. Season with kosher salt.
• Slice steak against the grain and transfer to serving platter.
• Pour any juices into sauce pan.
• Spoon sauce generously over steak and serve immediately. 

Crushed Crispy Potatoes Ingredients:

• 2 pounds baby Yukon Gold potatoes 
• 1/2 cup sea salt 
• 1/2 cup olive oil 
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt 
• 3 tablespoons distilled white vinegar 
• 3/4 cup sour cream
• 3 more tablespoons white vinegar
• 1/2 teaspoon kosher salt 

Crushed Crispy Potatoes Instructions: 

• Preheat oven to 450.
• Place potatoes in a large pot with 3 quarts of water and 1/2 cup salt (seems like too much but trust me they won’t be too salty).
• Bring to boil over medium-high heat.
• Reduce heat to simmer and simmer potatoes for about 10 minutes until a knife can pierce through. Be careful not to overcook so they will still hold some shape when crushed. 
• Drain and let sit for four minutes. 
• Transfer potatoes to baking sheet or disposable pan, using the bottom of a small glass crush each potato until about 1 1/2 inch thick. 
• Drizzle with olive oil and sprinkle with salt and pepper. 
• Roast until golden brown, approximately 25-30 minutes. 
• Remove from oven, drizzle three tablespoons of vinegar over the potatoes, flip them, and cook another 20 minutes.
• For sauce: in a small bowl mix sour cream, additional vinegar, and salt spread over serving dish and place potatoes on top with a few more sprinkles of pepper. 

Wedge Salad Ingredients:

• 2 tablespoons olive oil 
• 4 garlic cloves, smashed
• 1/2 cup gluten free panko bread crumbs
• 1 cup whole-milk greek yogurt 
• 1/2 cup mayonnaise 
• 1 tsp kosher salt 
• 2 tsp ground black pepper
• 1 bunch chives, chopped 
• 1 lemon, juiced and zested 
• 1 large iceberg lettuce, cut into quarters

Wedge Salad Instructions: 

• In a large nonstick skillet, sauté olive oil and three of the garlic cloves over medium heat until garlic is fragrant, about two minutes.
• Add panko and stir to coat evenly in oil.
• Continue stirring until panko toasts evenly and is golden brown, about another three minutes.
• Transfer to bowl, pluck out garlic cloves, and set aside. 
• In a small bowl combine yogurt, mayonnaise, salt, pepper, and chives (leave some for garnish).
• Grate remaining garlic clove into dressing, add lemon juice and zest. Mix well.
• Drizzle dressing on each wedge, top with panko, chives, salt, and pepper.
• Serve immediately.