Ingredients 

1 1/2 lb. small red potatoes

4 tbsp. unsalted butter

3 tbsp. minced chives, divided

1/2 small shallot, minced

1 small garlic clove, minced

kosher salt, freshly ground black pepper

1 tsp. Dijon mustard

2 tbsp. red wine vinegar 

1/4 c. virgin olive oil

2 tbsp. Finely chopped fresh parsley    

2 tbsp. finely chopped fresh basil

2 green onions, halved lengthwise, white and light green parts thinly sliced

4 12-oz. NY strip steaks, halved

Directions

Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.
In small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.
In large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Then season with salt and pepper.
Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.

Yield: 4 servings

You are ready to serve!!!