Beef · 30 min
Striploin Steak with Warm Potato, Snap Pea & Dill Salad
- 30 min
- 2–6 servings
- 699 kcal / serving
Juicy striploin steak pairs with a warm potato, snap pea, and dill salad for a balanced weeknight meal. The potatoes become tender while the snap peas stay bright, and the dill dressing brings a tangy creaminess to the mix.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchfresh dill
- ¾ lbnew potatoes
- 1shallot
- ¾ lbstriploin (New York strip) steak
- 1 (8 oz) pkgsugar snap peas
- shallots
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, mayonnaise, salt, white wine vinegar
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchfresh dill
- ¾ lbnew potatoes
- 1shallot
- 1 (8 oz) pkgsugar snap peas
- shallots
- red onion
Meat & seafood
- ¾ lbstriploin (New York strip) steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and have a baking sheet ready.
- Wash all produce and pat dry before handling.
- 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.
- Strip the dill leaves from the stems, mince, and whisk into a dressing with mayo, white wine vinegar, Dijon, salt, and pepper; set aside.
- Heat a skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on both sides.
- 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.
- Meanwhile, slice the shallots into ¼-inch half-moons.
- 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.
- 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.
Two tips
- Make the dill dressing ahead and refrigerate for up to 1 day.
- If you don’t have fresh dill, substitute a pinch of dried dill from the pantry and adjust salt to taste.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 43 g
- Carbs
- 40 g
- Fat
- 42 g
- Fiber
- 8 g
- Sodium
- 145 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.