Steak with Lemon-Parsley Potato Wedges and Blue-Cheese Sauce

Name: Steak with Lemon-Parsley Potato Wedges and Blue-Cheese Sauce
Yield: Serves 4
Ingredients: 2 pounds, russet potatoes, unpeeled, halved lengthwise and cut into 1-inch-thick wedges; 3 tablespoons, vegetable oil; , Salt and pepper; 3 tablespoons, minced fresh parsley; 1 tablespoon, grated lemon zest; 2 , (1-pound) boneless strip steaks, about 1 inch thick, trimmed and halved crosswise; 4 ounces, blue cheese, crumbled (1 cup); 1/2 cup, heavy cream

Main Courses
Vegetables
Beef
Weeknight

Appears in Cook's Country December/January 2017

Microwaving blue cheese and cream makes an incredibly easy and delicious sauce.

SERVES 4

TIME 30 minutes

Steak with Lemon-Parsley Potato Wedges and Blue-Cheese Sauce

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