GARLIC BUTTER STEAK AND POTATOES SKILLET
Easy Garlic Butter Steak and Potatoes Skillet with juicy seared steak and crispy roasted potatoes all oven baked in one pan. Nothing goes together better than garlic steak and potatoes!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
- Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
- Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
- Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
- Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.
Nutrition Facts : Calories 493 kcal, Carbohydrate 40 g, Protein 27 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 139 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
STEAK AND POTATOES FOR TWO
Delicious steak and potatoes is the perfect recipe for date night in. The twice bake potatoes alone are enough to impress the socks off your loved one.
Provided by Alida Ryder
Categories Dinner Valentine's day
Time 1h40m
Number Of Ingredients 11
Steps:
- For the twice baked potatoes: Pre-heat the oven to 180°C/350ºF. Place the potatoes on a baking sheet then bake until a sharp knife can easily be inserted (approximately 30-45 minutes.)
- Remove from the oven and halve the baked potatoes. Carefully scoop out the flesh. Drizzle the potato skins with a few teaspoons of olive oil then place back in the oven and allow to bake for 10-15 minutes until crisp.
- Mash the cooked potato with cream cheese, grated cheese and chives and season to taste. Spoon the filling back into the potato skins and top with more grated cheese. Place back in the oven to bake for another 10-15 minutes or until golden and bubbling.
- To cook the steak, heat a cast-iron pan over high heat.
- Season the steak generously with salt then place in the pan to sear for 2 minutes per side, depending on thickness and required doneness.
- Add butter to the pan along with thyme and garlic then baste the steak with the flavored butter for another 1-2 minutes or until steak is cooked to your preference. Keep in mind that the steak will continue cooking while it's resting so it's a good idea to remove it from the pan just before done to your preference. For a rare steak, remove it from the pan when the internal temperature reads 55ºC/130ºF on a meat thermometer, for medium rare remove when it's at 60ºC/135ºF.
- Remove the steak from the pan and allow to rest for 5-10 minutes before carving and serving with the twice baked potatoes.
Nutrition Facts : Calories 527 kcal, Carbohydrate 24 g, Protein 56 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 417 mg, Fiber 4 g, ServingSize 1 serving
STEAK & NEW POTATO TOSS
I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. -Deyanne Davies, Rossland, British Columbia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain., Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat., In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices., In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 411 calories, Fat 21g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
CHEAP AND EASY STEAK AND POTATOES FOR TWO
This is a satisfying meal for two that costs around $4 total or only $2 per person. I usally buy a package of two cube steaks weighing anywhere from 1/2 pound to 3/4 of a pound at Safeway for less than $3 for the package. I always make sure to but the tenderized cube steaks that have the needler holes all through them - otherwise your steak will be very tough! The potatoes are my recipe 444325 scaled down to serve two and using idaho baking potatoes instead of red potatoes. The spiciness of the potatoes goes so well with the slight sweetness of the pan sauce - this is hands down one of my favorite meals!! If you don't like things so spicy cut down on the black and cayenne peppers.
Provided by anonymous
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For the Steaks:.
- In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
- In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
- In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
- For the Potatoes:.
- While the steaks are rubbed and resting (before cooking!), preheat the oven to 525°F
- Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
- Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
- Place back in the oven and bake for an additional 10 minutes.
- To Serve:.
- Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!
Nutrition Facts : Calories 654.3, Fat 38.7, SaturatedFat 16.6, Cholesterol 115.1, Sodium 1453.8, Carbohydrate 41.1, Fiber 5.8, Sugar 2.6, Protein 29.8
RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.
Provided by Anna Stockwell
Categories Valentine's Day Beef Potato Shallot Parsley Basil Orange Paprika Dinner Wheat/Gluten-Free Steak
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
- Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
- While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
- About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
- Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.
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