Creamed Leeks & Pesto'd Greens with Steak & Baked Potatoes

This veggie-packed sauce will add color and flavor to your dinner plate. Also great with the sauce: salmon or chicken breasts.
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Creamed Leeks & Pesto’d Greens with Steak & Baked Potatoes

Recipe by Tara Holland & Renae E. Wilson

Start to finish: 45 minutes

Servings: 4


  • 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.