Steak with Lemon-Parsley Potato Wedges and Blue-Cheese Sauce

2 lbs russet potatoes, unpeeled, halved lengthwise and cut into 1 inch thick wedges.
3 T. vegetable oil
Salt and Pepper
3 T. minced fresh parsley
1 T. grated lemon zest
2 (1 pound) boneless strip steaks, approx. 1 inch thick, trimmed and halved cross wize

4 oz blue cheese, crumbled (1 c.)
½ c. heavy cream.

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss potatoes with 2 T. oil, 1 ½ t. salt, and 1/2 t. pepper on rimmed baking sheet, arranging cut sides down in one layer. Roast until spotty brown and tender, approx.. 25 min. Sprinkle with 2 T. parsley and lemon zest.
2. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 T. oil in 12-inch nonstick skillet over med.-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Let rest on wire rack.
3. Combine blue cheese and cream in bowl and microwave until blue cheese is melted and smooth, approx.. three minutes. Slice steaks, sprinkle with remaining 1` T. parsley, and serve with potatoes and blue cheese sauce.

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