Beef With Parmesan Potatoes Food

GARLIC STEAK BITES WITH POTATOES

Steps:

• In a large bowl combine soy sauce, olive oil, balsamic vinegar, sriracha, and Worcestershire sauce; whisk until combined.
• Add steak bites to the marinade. Stir together and set aside to marinate.
• Set a large 12-inch skillet over medium-high heat.
• Add 1 tablespoon olive oil and 1 tablespoon butter.
• When oil is hot and butter is melted, add potatoes to the skillet; season with salt and pepper, and cook for about 15 minutes, stirring frequently, until potatoes are cooked and tender. Remove potatoes from skillet and transfer to a plate; set aside.
• Wipe down the skillet and set it back over medium heat; add the remaining 2 tablespoons butter, garlic, dried thyme, and dried rosemary.
• Remove steak bites from marinade and shake off excess. Add the steak bites to the hot skillet, in one layer.
• Cook for about 1 to 2 minutes on each side, or until browned.
• Add the potatoes back to the skillet and heat through.
• Taste for salt and adjust accordingly.
• Remove from heat.
• Garnish with parsley and add a sprinkle of parmesan cheese over the potatoes.
• Serve.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

BEEF WITH PARMESAN POTATOES

Steps:

• Heat oven to 400°F
• In a small bowl, combine the parsley and lemon zest; set aside.
• Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 5 minutes.
• Transfer to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
• Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer. Add 1 teaspoon salt and cook until tender, about 15 minutes.
• Drain and divide among plates. Gently crush the potatoes with a spoon to crack the skins. Drizzle with the remaining oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan.
• Serve with the beef. Top with the parsley.

3-INGREDIENT STEAK WITH CRISPY PARMESAN POTATOES

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a rimmed baking sheet; let cool slightly, then lightly crush with your palm.
• Heat 3 Tbsp. oil in a large heavy skillet over medium-high. Reduce heat to medium-low and add half of the potatoes; season with 3/4 tsp. salt. Cook, turning once, until golden brown, 15-20 minutes. Transfer potatoes to a plate. Add 3 Tbsp. oil, 3/4 tsp. salt, and remaining potatoes to pan; cook, turning once, until golden brown, 15-20 minutes. Return all potatoes to pan, sprinkle with cheese, and cook, tossing to coat, until cheese begins to crisp, 1-2 more minutes.
• Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Season steak with salt and pepper and cook, turning occasionally, until deep brown and an instant-read thermometer registers 125°F for medium-rare, about 3 minutes per side.
• Transfer steak to a cutting board. Thinly slice steak against the grain and serve with potatoes alongside.