Ingredients
1/2
cup (1 stick) butter, room temperature
2
tbsp minced seeded jalapeño chilies
3
russet potatoes, peeled, cut into 1/2-inch-thick rounds
1/4
cup chopped fresh Italian parsley
4
12-ounce sirloin strip steaks, trimmed
Directions
1.
Mix first 3 ingredients in small bowl. Season with salt and pepper. Spoon onto plastic wrap; roll into cylinder. Cover; chill at least 3 hours or overnight. Melt 2 tablespoons chili butter in heavy large pot over medium heat. Add onions; sauté until deep golden brown, about 25 minutes. (Can be made 1 day ahead; cover and chill.)
2.
Steam potatoes until tender. Cool. Melt 3 tablespoons chili butter in heavy medium skillet over medium heat. Add potatoes; sauté until golden brown, about 8 minutes. Mix onions and parsley into potatoes. Season with salt and pepper. Sprinkle steaks with salt and pepper. Brush 2 heavy large skillets with oil; heat over high heat. Add 2 steaks to each skillet; cook to desired doneness, about 6 minutes per side for medium-rare. Rewarm potato mixture. Spoon onto plates. Top with steaks. Slice remaining chili butter; arrange atop steaks.
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