Striploin Steak with Warm Potato, Corn & Snap Pea Salad.

  • 1 cup
    frozen corn
  • 2 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1 ½ lb
    striploin (New York strip) steak
  • 1 (8 oz) pkg
    sugar snap peas
  • 4 medium
    yellow potatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    paprika
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat the oven to 450°F. Place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    4 medium yellow potatoes
    1 (8 oz) pkg sugar snap peas
    1 small bunch green onions (scallions)
  • 3
    Medium dice the potatoes (cut into ½-inch cubes) and transfer to a baking sheet.
  • 4
    Add the corn to the potatoes.
    1 cup frozen corn
  • 5
    Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Place the sheet in the oven and roast, tossing halfway through cooking time, until the potatoes are tender when pierced with a fork, 20 to 25 minutes.
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large bowl (that is big enough to hold the potato salad).
    2 cloves garlic
  • 8
    Add mayonnaise, paprika, salt, and pepper to the bowl with the garlic and mix together.
    6 tbsp mayonnaise
    ½ tsp paprika
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Cut the sugar snap peas crosswise (at an angle) into ¼-inch pieces and add to the salad bowl.
  • 10
    Trim off and discard the ends of the green onions; cut the onions crosswise (at an angle) into ¼-inch pieces and add to the salad bowl.
  • 11
    Preheat a skillet over medium-high heat.
  • 12
    While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 13
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 14
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 15
    Once the potatoes are tender, remove them from the oven and transfer to the salad bowl. Gently mix the ingredients together.
  • 16
    Slice the steak against the grain into strips.
  • 17
    To serve, divide the salad and steak slices between plates. Enjoy!