Pan-Roasted Strip Steaks with Gouda Smashed Redskins & Asparagus
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Pan-Roasted Strip Steaks with Gouda Smashed Redskins & Asparagus

Prep: 15 minutes plus standing
Cook/Roast: 20 minutes • Serves: 4

1-1/2 pounds red new potatoes, halved
1/2cup heavy cream
1/2cup shredded Gouda cheese
1-1/2teaspoons kosher salt
1 teaspoon fresh ground black pepper
4 boneless strip steaks (about 8 ounces each)
1/4teaspoon garlic powder
2 tablespoons light olive oil
1 tablespoon unsalted butter
1 medium red onion, thinly sliced
3 fresh thyme sprigs
16 asparagus spears, trimmed

1.Preheat oven to 400°. Heat large covered saucepot of salted cold water and potatoes to a boil over high heat. Reduce heat to low; simmer, uncovered, 20 minutes or just until potatoes are tender. Drain potatoes; transfer to large bowl. Add cream, cheese, and 1/2 teaspoon each salt and pepper. With potato masher, gently smash potatoes until slightly chunky; transfer to saucepot and cover to keep warm. Makes about 3 cups.

2.Pat steaks dry with paper towel. In small bowl, stir garlic powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper; sprinkle on both sides of steaks.

3.In large, oven-safe skillet, heat oil and butter over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks; cook 4 minutes or until seared. Turn steaks; sprinkle with onion and thyme. Add asparagus; transfer skillet to oven and roast 6 minutes or until internal temperature of steak reaches 135° for medium-rare. Transfer steaks to cutting board and loosely tent with aluminum foil; let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

4.Serve steaks with potatoes, onions and asparagus.

Approximate nutritional values per serving (1 steak, 3/4 cup potatoes, 4 asparagus spears):
689 Calories, 37g Fat (17g Saturated), 182mg Cholesterol, 957mg Sodium,
36g Carbohydrates, 5g Fiber, 5g Sugars, 53g Protein