Ingredients :
°700g small red potatoes
°4 tbsp. tsp unsalted butter
°3 tbsp. chopped chives, divided
°1/2 small shallot, minced
°1 small garlic clove, minced
°kosher salt
°Freshly ground black pepper
°1 teaspoon Dijon mustard
°2 tbsp. tablespoon red wine vinegar
°1/4 tsp. extra virgin olive oil
°2 tbsp. finely chopped fresh parsley
°2 tbsp. finely fresh basil
°2 green onion
°2 NY shoulder steaks of 200g, cutting in half
*Methods
Bring pot of water to a boil also adding potatoes. Boilling for 20 minutes When cool enough to handle, cut into wedges.
In a small bowl, combine the butter, 1 tbsp chives, shallot and garlic, and season with salt and pepper. Cover and place in the refrigerator until ready to use.
In a large bowl, whisk together the Dijon mustard and red wine vinegar, then slowly stir in the olive oil and season with salt and pepper. Add potatoes, 2 tablespoons chives, parsley, basil and green onions and toss gently to combine. Season with salt and pepper.
Heat a lightly oiled grill pan over high heat and season the steaks with salt and pepper. Grill for 3 minutes per side for medium doneness. Place a spoonful of chive butter on each steak and let sit for a few minutes, then serve with potato salad.
Enjoy !
