Steak & Potatoes


Lucky’s Market Kale Almond Brussels Sprout Slaw

2 – New York Strip Steaks approximately 8oz each

2 – Baked Russet Potatoes

1/2 cup – Olive oil

1/4 cup – Worcestershire sauce

4 – garlic cloves (crushed and diced)

1 – Tablespoon black pepper

2 – Tablespoons red wine vinegar

1 teaspoon – Herbs de Provence

Melted Butter


Sour Cream


1. Mix marinade ingredients together. Place steaks in a 9×13 (or equivalent sized) dish. Pour marinade over steaks. Cover dish with tinfoil. Place in fridge and marinade for up to 2 hours.

2. Heat oven to 400 degrees Fahrenheit. Wash potatoes and using a fork, poke holes in the skin of the potato. Place in oven and cook for approximately an hour, until potatoes feel tender.

3. To cook steaks, place skillet on high heat. Place steaks with marinade in skillet. Cook on each side for 3 minutes. This will give you a medium rare steak. Cook longer if you prefer a more well-done steak.

4. Serve potatoes with butter and chives or sour cream.