Seared Strip w/ Creamy Cilantro Lime Sauce & Scalloped Potatoes.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, seared strip w/ creamy cilantro lime sauce & scalloped potatoes. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have seared strip w/ creamy cilantro lime sauce & scalloped potatoes using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seared Strip w/ Creamy Cilantro Lime Sauce & Scalloped Potatoes:
- {Take of Strip Seared NY.
- {Prepare 1 lb of New York Strip.
- {Prepare 1 tbsp of Cayenne Pepper.
- {Get 1 tbsp of Ground Cumin.
- {Prepare 1 tbsp of Ground Orange Peel.
- {Make ready 1 tbsp of Fennel Seed.
- {Make ready to taste of Salt & Pepper.
- {Prepare 1 of Briannas Homestyle Creamy Cilantro Lime Dressing.
- {Prepare 1.5 tbsp of Olive Oil.
- {Prepare 1/2 cup of Matchstick Carrots.
- {Prepare 1/4 Cup of Green Onion (diced).
- {Take of 1 Hungry Jack Cheddar and Bacon Potatoes.
- {Get 2.5 cups of Water.
- {Prepare 2 tbsp of Butter.
- {Take 3/4 cup of Milk.
Instructions to make Seared Strip w/ Creamy Cilantro Lime Sauce & Scalloped Potatoes:
- In a 3qt sauce pan combine water, butter, milk, and Scalloped Potatoes, and seasoning in and bring to a boil (stirring occasionally). Simmer and cover stirring occasionally for about 15min..
- Meanwhile, pat down both sides of steaks (for greater searing). Use seasonings and dry rub. Heat iron skillet medium-high and get skillet nice and hot. Add Olive Oil and coat pan. Lay steak(s) in and do not move. Sear 4-6min, turn over and continue to sear until about 135-145° internal temp. Add in Carrot and Chive and let soak in and sauté. Remove and lest rest roughly 5min..
- Plate scalloped potatoes and top with carrot and chive. Slice steak strips, and top with Cilantro Lime Dressing..
- Serve and Enjoy!.
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