Seared NY Strip Steak with Roasted Mushrooms and Garlic Fingering Potatoes and Balsamic Reduction and Shallot Aioli

Can you ever go wrong with steak and potatoes? I think not. The Shallot aioli in this dish is DEFINITELY a game changer!  Makes it super classy and provides a delicious dip for the steak and potatoes.





Ingredients (Servings 2)

1 lb 1 1/2 thick grassfed ny strip steak

fingerling potatoes (usually comes in a bag)

8 oz package of cremini mushrooms

balsamic syrup

2 shallots

1/4 cup mayo

1 garlic clove

1 tbsp lemon juice

1 tsp dijon mustard





instructions (Fingerling potatoes & Mushrooms)

preheat your oven to 425 and clean your potatoes and mushrooms.  Cut the ends off the mushrooms and quarter them (Cut in half then half again)

add mushrooms and potatoes to a bowl and drizzle with olive oil. sprinkle with salt and pepper then lay out on a baking sheet.

bake for 25-30 min turning half way through.  (Tip: to get potatoes extra crispy, pan fry in some duck fat after they are out of the oven)

instructions (steak)

let your steak get to room temp (20-30 Min) before messing around with it.

Once room temp, sprinkle with salt and pepper and drizzle with oil on both sides.

get a cast iron pan nice and hot on medium high heat. add to the pan and dont touch for 4 minutes.  flip and then cook another 4 min. at this point, it should be cooked to medium rare. cook 2 minutes longer if you want it closer to medium.

instructions (shallot aioli)

start off by chopping your shallots into small pieces until you have enough for 1/4 cup. clean your thyme and chop.  peel and chop your garlic clove.

Grab a small pan and add in 1 tbsp butter on medium heat.  add your shallot, garlic, and thyme and cook until TRANSLUCENT (2-4 min).

Once done, add mixture to a small food processor or blender.  add in the mayo, lemon juice, dijon mustard, 1/4 tsp pepper, and 1/2 tsp salt.



cut your steak into slices and add to two plates.  put some sauce around the plate and stack your potatoes in the middle and sprinkle some mushrooms around the plate.  drizzle the balsamic syrup on top.


Get ready to feel like you are in a restaurant eating this!


-Dave @mypaleoishlife





David Cohen