Seared New York Strip with Horseradish Cream, Fingerling Potatoes &Amp; Tomato Salad

Indulge in a steakhouse-worthy meal right at home with this perfectly seared New York strip steak. The beef is seasoned with Italian herbs and cooked to your liking, then drizzled with a creamy horseradish sauce that adds a delightful kick. Alongside, you’ll find crispy roasted fingerling potatoes and a bright, simple salad of mixed greens and heirloom grape tomatoes.

This dish is all about balance: the rich, savory steak, the tangy cream sauce, the earthy potatoes and the fresh, acidic salad come together for a satisfying dinner that feels special without requiring hours in the kitchen. Perfect for a date night or a treat-yourself evening.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

3 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Halve the fingerling potatoes lengthwise. In a medium bowl, toss the potatoes with 1 tablespoon of vegetable oil and ½ teaspoon of Italian seasoning. Season with salt and pepper. Arrange the potatoes cut-side down on a baking sheet. Roast until browned and tender, about 25 minutes.
2. While the potatoes roast, halve the grape tomatoes. Cut the lemon into wedges. Pat the New York strip steak dry with a paper towel and let it come to room temperature for about 15 minutes.
3. Make the horseradish cream sauce: In a small bowl, stir together the sour cream, mayonnaise, Dijon mustard and a pinch of horseradish powder. Season with salt and pepper. Add more horseradish powder to taste if desired.
4. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Season the steak all over with salt, pepper and the remaining ½ teaspoon of Italian seasoning. Place the steak in the hot skillet and cook to your desired doneness, 4-8 minutes per side for medium-rare to medium. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
5. While the steak rests, make the salad: In a large bowl, toss together the mixed greens, halved tomatoes, a drizzle of oil and a squeeze of lemon juice. Season with salt and pepper.
6. Slice the rested steak against the grain. Divide the steak, roasted potatoes and salad among plates. Drizzle the horseradish cream sauce over the steak. Serve with remaining lemon wedges on the side for extra brightness.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ribeye or sirloin, but adjust cooking times accordingly.

What can I use instead of horseradish powder?

Prepared horseradish works well; use about 1 tablespoon and reduce the sour cream slightly.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.