Recipe by Tara Holland & Renae E. Wilson
Start to finish: 45 minutes
- 2 leeks—white and light-green parts sliced into 1/4-inch rings, plus 4 inches of dark-green parts
- 1/3 cup plus 4 tbsp. olive oil
- 4 New York strip steaks (about 8 oz. each)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/3 cup plus 2 tbsp. chopped fresh flat-leaf parsley
- 3 tbsp. butter
- 1 small clove garlic
- 4 baked potatoes
1. Bring a medium pot of water to a boil. Prepare a large bowl of ice water. Salt the boiling water. Add the dark-green leeks; boil for 1 minute. Drain the leeks; transfer to the ice water. Drain the leeks again.
2. In a large skillet, heat 2 tbsp. oil over high. Season the steaks with salt and pepper. Add the steaks to the skillet; cook for about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest for 5 minutes. Thinly slice the steaks against the grain.
3. Wipe the skillet clean. Heat 2 tbsp. oil over medium-high. Add the white and light-green leeks; cook, stirring often, until crisp-tender, about 5 minutes. Add the wine; simmer until reduced by half, about 1 minute. Add the cream; simmer until thickened, about 5 minutes. Add 1 tbsp. parsley and 1 tbsp. butter. Season the creamed leeks.
4. In a food processor, pulse the dark-green leeks, 1/3 cup oil, 1/3 cup parsley, and garlic until smooth. Season the pesto.
5. Top the potatoes with the remaining 2 tbsp. butter, then the creamed leeks and 1 tbsp. parsley. Spoon the pesto over the steak.