New York Strip Steak with Roasted Asparagus & New Potato Salad

Directions

1. Preheat the oven to 425°F and warm a sheet pan on the rack. Wash and dry the potatoes and asparagus.
2. Cut the potatoes into 1/4-inch-thick slices and trim the woody ends off the asparagus; cut asparagus into 2-inch pieces.
3. Toss the potatoes and asparagus with olive oil, salt, and pepper, then spread them in a single layer on the hot sheet pan.
4. Roast the vegetables in the oven for 12–15 minutes until tender, then remove the pan from the oven.
5. While the vegetables roast, heat a grill pan or skillet over medium-high heat and pat the steak dry; season with salt and pepper.
6. In a bowl, whisk together lemon juice, olive oil, Dijon, salt, and pepper to make the dressing.
7. Coat the grill pan or skillet with a small amount of coconut oil, then sear the steak for 2–5 minutes per side to your preferred doneness; transfer to a plate and loosely cover with foil to rest.
8. Chop the chives into 1/4-inch pieces and add them to the dressing, then transfer the roasted vegetables to the bowl and toss to coat.
9. Slice the steak and plate it with the dressed potato and asparagus salad, dividing evenly between plates.