Striploin Steak with Warm Potato, Snap Pea & Dill Salad

Directions

1. Preheat the oven to 450°F and have a baking sheet ready.
2. Wash all produce and pat dry before handling.
3. Quarter the potatoes, toss with a little oil, salt, and pepper, and spread in a single layer on the sheet. Roast until they begin to soften, about 15 minutes.
4. Strip the dill leaves from the stems, mince, and whisk into a dressing with mayo, white wine vinegar, Dijon, salt, and pepper; set aside.
5. Heat a skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on both sides.
6. When the skillet is hot, add a drizzle of oil and sear the steak, 2–5 minutes per side depending on doneness. Rest the meat loosely covered with foil.
7. Meanwhile, slice the shallots into ¼-inch half-moons.
8. When the potatoes have started to soften, add the shallots and snap peas to the sheet and roast until the veggies are fork-tender, about 10–12 minutes more.
9. Transfer the roasted vegetables to the bowl with the dressing and toss to combine into a warm potato salad. Slice the steak thinly against the grain and serve alongside the warm salad.