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Steak with Balsamic Tomato Relish & Smashed Potatoes

Makes 2 servings. *Gluten-Free


  • 1 lb. baby or fingerling potatoes
  • sea salt and black pepper
  • 2 Tbsp chopped fresh chives
  • 3 Tbsp butter
  • 2 Tbsp red wine vinegar
  • 2 Tbsp balsamic vinegar
  • 1 pint grape tomatoes
  • 2 tsp sugar
  • 1 lb. grass-fed steak NY Strip


  • Boil potatoes until tender. Drain, and then melt butter in the same pot on medium heat. Halve potatoes if large, then place in one layer in the pot and smash with a potato masher. Sprinkle with salt, pepper, and chives. Cover and keep warm.
  • Meanwhile, quarter tomatoes and combine in a skillet with sugar, vinegar, and salt, and pepper. Cook on medium-high heat, stirring occasionally, until liquid is thickened, 6–8 minutes.
  • Season steaks on both sides with salt and sugar, rubbing into the meat. Grill until done, about 4 minutes per side for medium-rare based on thickness. Top steak with balsamic tomato relish and serve with potatoes and Summer Salad.