SKILLET STEAK WITH ROSEMARY ROASTED POTATOES
The BEST and easiest 5 ingredient dinner ever! With perfectly golden brown, crisp, rosemary roasted potatoes and the most amazing buttery skillet steak!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry. Place potatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway. Place a cast iron skillet in the oven. Using paper towels, pat both sides of the steak dry; season with Montreal steak seasoning. Remove skillet from the oven and heat over medium high heat. Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes. Serve immediately with potatoes, garnished with rosemary, if desired.
MONTREAL STEAK SEASONED ROASTED BABY POTATOES WILL CHANGE THE WAY YOU MAKE SPUDS
These Montreal Steak Seasoned Roasted Baby Potatoes will taste great with whatever you're grilling this spring/summer from steaks, to chops or chicken.
Provided by Krista Marshall
Categories Side Dish
Time 5m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat oven to 400. In a large bowl combine potatoes, oil and seasoning. Toss to coat. Transfer to a large baking pan. Roast for 30-40 minutes until fork tender. Sprinkle with dried parsley before serving.
Nutrition Facts :
STEAK MEDALLIONS WITH POTATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
- Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
- Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
- Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.
MONTREAL STEAK SEASONED ROASTED BABY POTATOES
A simple little nothing recipe, that results in big flavor. I use white onion with red potatoes, or red onion with white potatoes.
Provided by Minxkat1
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and slice baby potatoes into 1 inch thick slices.
- Put in roasting pan along with thinly sliced onion.
- Sprinkle with the Montreal Steak seasoning.
- Pour oil over top, toss to coat well.
- Bake in 400°F oven for approximately 30 minutes, turning once.
- Potatoes are done when they are golden brown, with soft centres.
Nutrition Facts : Calories 284, Fat 13.7, SaturatedFat 1.9, Sodium 14.3, Carbohydrate 37, Fiber 5.6, Sugar 3.2, Protein 3.9
COMPANY BABY POTATOES
Just wanted to do something different with potatoes. My husband likes potato skins a little crispy and we both love garlic. The ingredients are approximate and I used rosemary because that is what I had on hand. They looked like I had spent a lot of time preparing them! They were so easy and could be prepared ahead of time that I called the Company Baby Potatoes. (Plus they were GOOD!)
Provided by Jean Montfort
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash potatoes.
- Place them in a sauce pan and cover with water.
- Boil until soft (approximately 20 minutes).
- While potatoes are boiling put olive oil, garlic cloves (cut in large pieces), rosemary and garlic salt in heavy skillet.
- Heat the oil on low until potatoes are done.
- When the potatoes are done remove them from water and dry on paper towels.
- Increase the skillet heat to medium and remove garlic cloves.
- Add potatoes to skillet and saute about 10 minutes or until just browned, turning occassionly.
- To serve remove potatoes to a serving bowl, pour remaining oil over them and dust with chopped parsley and grated romano cheese.
MONTREAL SEASONED OVEN FRIES
This is a recipe I litally threw together in a pinch to accompany burgers flavored with montreal steak seasoning. The fries turn out tender on the inside and crispy on the outside with the flavors of montreal steak seasoning. Please be warned, though, that these are lightly salty. DH and I enjoy a bit of saltiness, so that wasn't a problem for us.
Provided by MarthaStewartWanabe
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F.
- Scrub potatoes and slice into 1/2" x 1/2" wide strips.
- Place potatoes in a shallow roasting pan. Drizzle with olive oil and sprinkle with montreal seasoning. Then toss with hands to coat throughly.
- Roast for 35-40 minutes or until potatoes are tender and lightly browned.
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