Strip Steak With Lemon Mashed Potatoes

Ingredients:

• 1 1/2 lb. Yukon gold potatoes, peeled and cut into 2-inch chunks
• Kosher salt and freshly ground black pepper
• 1 c. fresh or frozen peas
• 2 tsp. lemon zest plus 2 tablespoons juice
• 3 tbsp. olive oil, divided
• 2 (3/4-inch-thick) strip steaks (about 1 1/2 pounds total)
• 2 small shallots, thinly sliced
• 1/2 c. dry white wine
• 1 1/2 tbsp. unsalted butter

Directions:

• In a big pot, cover potatoes with cold salted water. Bring to a boil, then reduce to low heat and cook until the potatoes are soft, 15 to 18 minutes, adding the peas in the last 3 minutes of cooking. Return the vegetables to the pot after draining. Mash in the lemon zest and add juice and 2 tablespoons of oil. Season with salt and pepper to taste.
• Meanwhile, in a large skillet over medium-high heat, heat the remaining tablespoon of oil. Season the steak with salt and pepper to taste. Cook until done to preference, 3 to 5 minutes per side for medium-rare. Transfer steak to a chopping board and set aside for 5 minutes before slicing; reserve skillet.
• Turn the heat down to medium. Cook, stirring occasionally until shallots are soft in reserved skillet, about 2 to 4 minutes. Pour in the wine and 1/4 cup of water. Cook for 4 to 6 minutes, scraping up any browned parts with a wooden spoon until liquid is reduced by half; remove from heat. Swirl the pan to melt the butter, then whisk in the juices from the cutting board. Season with salt and pepper to taste. Serve the steak with the sauce on top and the potatoes on the side.