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E A SY D I N N E R
3 Grilled steak and potatoes with snap pea salsa HANDS-ON TIME 30 MINUTES
TOTAL TIME 40 MINUTES
SERVES 4
1 pound fingerling potatoes, halved lengthwise 1/4 cup olive oil, plus more for brushing Kosher salt and black pepper 2 strip steaks (1 inch thick; about 1 pound total)
1/3 cup smoked almonds (see recipe, page 180), coarsely chopped 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 2 tablespoons fresh lemon juice HEAT grill to medium. Once it is hot, clean the grill grate with a wire brush. TOSS the potatoes with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper in the center of a 16-inch square of heavy-duty foil. Fold the foil over and seal the edges to form a packet. Grill the packet, turning occasionally, until the potatoes are tender, 23 to 25 minutes. MEANWHILE, brush the steaks with olive oil and season with 1/2 teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest part registers 130° F, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before thinly slicing against the grain. TOSS the snap peas, almonds, mint, parsley, lemon juice, 1/4 teaspoon each salt and pepper, and the remaining 3 tablespoons of oil in a bowl. Spoon over the steak and potatoes.
JUNE 2015
170
REALSIMPLE.COM
F L AT WA R E : S A M B O N E T G I O P O N T I S AT I N , $ 1 0 0 FO R A F I V E- P I E C E P L A C E S E T T I N G , S A M B O N E T- S H O P.C O M .
FO OD
1/4 pound snap peas, trimmed and thinly sliced crosswise
