- 4 1-inch thick strip steaks
- 2 pounds baby red potatoes, halved
- 4 tablespoons extra virgin olive oil (EVOO), plus some for drizzling, divided
- 4 slices thick-cut bacon, chopped
- 3 shallots, thinly sliced
- 3 tablespoons white wine vinegar
- 6 tablespoons grainy Dijon mustard
- A generous handful of flat leaf parsley, chopped
- Pepper or grill seasoning blend for steak
- 3/4 pound crimini (baby portobello) mushrooms, quartered
- 1 bunch scallions, whites and greens, chopped and separated by color
- 1/2 cup white wine (eyeball it)
- 2 tablespoons butter, cut into pieces
- A handful of flat leaf parsley, chopped
Remove the steaks from the fridge so they can rest at room temperature.
Bring water to a boil for the potatoes, season the water with salt, then cook the potatoes until tender. Drain and place the potatoes back into the hot pot to evaporate the water from the cooked potatoes.
Pre-heat a grill pan over high heat.
While the potatoes cook, heat a skillet over medium to medium-high heat. Add 2 tablespoons of EVOO, two turns of the pan, then the bacon. Cook until almost crisp, then add the shallots, lower the heat a bit and cook for 6-7 minutes, until very tender. Add the vinegar and deglaze the pan, then whisk in the Dijon mustard. Add the potatoes and parsley to the skillet and turn to coat evenly, allowing the potatoes to absorb flavor and dressing.
While the shallots are working, drizzle the steaks with EVOO and season both sides with salt and pepper or grill seasoning. Place the meat on the grill pan and cook for 7-8 minutes for rare meat, up to 12 minutes for medium-well; turn the steaks once. Rest the meat before slicing, 5 minutes.
While the steaks cook, heat the remaining 2 tablespoons EVOO in a medium skillet over medium-high heat. Add the mushrooms and whites of the scallions and cook until the mushrooms are dark and tender, 7-8 minutes. Add the wine and reduce for 1 minute. Add butter in small bits and turn off flame.
Slice the steaks against the grain and top with the mushrooms, then scatter parsley and scallion greens over the top. Serve the warm Dijon potato salad alongside.