This recipe is one that I had to make over the summer, since I no longer have lactose-free butter in the States. That being said, it’s probably more “seasonal” for fall or winter. In any event, this was absolutely fantastic! I ended up putting sauce only on the steak (not the potatoes), and didn’t use all of it, but man-oh-man, was it ever delicious!
1 ½ lbs. fingerling potatoes, halved lengthwise
4 Tbsp. canola oil, divided
kosher salt and freshly ground black pepper, to taste
2 lbs. thick-cut New York strip steak, cut into 1-inch chunks
3 cloves garlic, minced
5 Tbsp. lactose-free butter, cubed
2 Tbsp. chopped fresh parsley leaves
2 tsp. chopped fresh thyme
Preheat oven to 450 °F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet. Add 2 ½ tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine. Place potatoes, cut side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
Meanwhile, heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes. Add remaining 1 ½ tablespoon canola oil.
Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about 6-8 minutes; set aside and keep warm.
To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley and thyme; season with salt and pepper, to taste.
Serve steak and fries immediately with garlic butter sauce.