Rachel's Sliced Steak with Warm Dijon Potato Salad

This made a nice, somewhat dressy, birthday dinner, and we both thought it had a good blend of flavors.

4 strip steaks 1-inch thick

2 pounds baby red-skin potatoes, halved

4 Tbs. extra virgin olive oil

4 slices thick-cut bacon, chopped

3 shallots

3 Tbs. white wine vinegar

6 Tbs. grainy Dijon mustard

Parsely to taste

Black pepper or grill seasoning blend for steak

3/4 lb. cremini mushrooms, quartered

1 bunch of green onions, white and green parts chopped separately

1/2 cup approx. of white wine

2 Tbs. butter cut into pieces

Remove steaks from fridge to rest at room temp.

Bring water to boil for potatoes and season water with salt. cook potatoes until tender, 12-15 minutes. Drain and return to hot pot to evaporate excess water.

Preheat grill pan over high heat for steaks.

While potatoes are cooking, heat a skillet over medium heat, add 2 Tbs. olive oil and the bacon. cook until almost crisp and add shallots, lowering heat. Cook for 6-7 minutes until tender. Add vinegar and deglaze pan, then wisk in Dijon mustard. Add potatoes and parsely to skillet and turn to coat evenly, allowing potatoes to absorb dressing.

While the shallots are cooking, drizzle steaks with olive oil and season both sides with salt and pepper or seasoning blend. Place steaks on preheated grill pan and cook 7 to 8 minutes for rare or 12 minutes for medium-well, turning once. Let the meat rest 5 minutes before slicing.

While the steaks cook, heat the remaining olive oil in medium skillet over medium heat and add mushrooms and white part of green onions and cook until mushrooms are dark and tender, 7 to 8 minutes. Add wine and reduce for 1 minute. add butter in small pieces and turn off heat. Slice steaks against grain and top with mushrooms, then scatter the parsely and green onion greens across the top. Serve with warm Dijon potato salad alongside.