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Steak With Crisp Potatoes and Pistachio Pesto
- 1 1/2 pounds small red potatoes, sliced 1/4 inch thick
- 1/4 cup plus 3 tablespoons olive oil
- 1/2 cup kosher salt and black pepper
- 1/4 cup fresh flat-leaf parsley
- 1 roasted shelled pistachios
- 2 small clove garlic, peeled
- 1 strip or sirloin steaks (about 1 inch thick; 1 1/2 pounds total)
Directions:View on Real Simple
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