FLANK STEAK WITH SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
- Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
- Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
- Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.
Nutrition Facts : Calories 480, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 240 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
ULTIMATE TAILGATE STEAK AND EGGS TACOS
Provided by Food Network
Time 5h
Yield 12 tacos
Number Of Ingredients 8
Steps:
- Preheat a grill for cooking over high heat.
- Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
- Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
- At game time: Preheat a grill for cooking at about 300 degrees F.
- Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
- Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
- Build the tacos and serve immediately, topping with hot sauce to taste.
BEEF AND POTATO TACOS
These tacos are one of the most popular recipes on my blog. We made these by the hundreds for large dinners when I was in grade school. I can assure you that these are no ordinary taco. These are FRIED beef and potato tacos. After they're cooked, you have to throw on some cheddar cheese and let it melt into the taco meat. Very cheesilicious. Just in case you're wondering, they're fattening -- and oh-so-good!
Provided by Cooking Ventures
Categories Meat
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel and very finely dice the potatoes. Russet potatoes (Idaho potatoes) can be used but are not recommended because they fall apart too easily. Put the diced potatoes in cold tap water to keep them from browning while you prepare the other ingredients.
- Add 1 TBSP of oil to a large skillet over medium heat. When the oil is hot, add the onions and cook for 2 to 3 minutes. Add the garlic and cook one minute longer. Add the ground beef and break up the meat into small chunks. Add 1 tsp kosher salt (or ½ tsp table salt) and ½ tsp of black pepper. Brown the ground beef then drain. Using a potato masher, smash the ground beef into a very fine crumb. Drain and discard the water from the potatoes. Reduce the heat to medium-low and add the drained potatoes to the ground beef. Add ½ tsp kosher salt (1/4 tsp table salt), ¼ tsp black pepper, and 1 TBSP dried oregano. To bring out the flavor of the oregano, rub it between your fingers before adding it to the beef/potato mixture. Stir to combine. Add 2 TBSP of water to the beef mixture, cover, and very gently simmer for 15 minutes. After 15 minutes, taste the meat mixture. The potatoes may not yet be fully cooked but you may need to adjust the seasoning. At this point, I normally add another ½ TBSP of oregano and little bit more salt and pepper. The meat mixture needs to be a little on the salty side and have a robust taste of oregano or the flavors will be very muted after frying the tacos. If the meat is sticking to the skillet or the mixture seems a little dry, add another tablespoon of water. Cover and continue to gently simmer for 5 minutes longer. Uncover, stir, remove from the heat, and allow to cool for a few minutes.
- I, personally, like these tacos in taco-size flour tortillas. My mother prefers them in fajita-size tortillas, which are smaller. Before filling the tacos, you need to warm the tortillas enough to make them pliable. I normally brush 5 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel then wrap the towel around the tortillas. Microwave the tortillas for 25 seconds (about 5 seconds per tortilla). This does not cook the tortillas or make them tough but provides enough heat for them to become pliable. You should adjust the cooking time for your own microwave. You can also do this in the oven (but it's a lot easier in the microwave).
- Place a warm tortilla in the palm of your hand and put a couple of spoonfuls of the meat mixture in the center of the tortilla. The tortilla should be comfortably full of meat but not overly full or you will not be able to close it properly. Be sure to re-cover the other tortillas with the kitchen towel so they stay warm. If you are using a taco-size tortilla, you will need 3 to 4 spoonfuls of the meat mixture per tortilla. Gently fold the tortilla into a half-moon shape and pin the edges with toothpicks. Place the filled tacos in a single layer on a sheet pan as you prepare them. When you run out of warm tortillas, you will need to heat more in the microwave (I always do 5 at-a-time so they stay warm).
- At this point, the tacos can be frozen and fried at a later date. Simple put a single-layer of tacos on a sheet pan and freeze for about 1 hour. I cover each taco in plastic wrap then place the tacos in a freezer bag. Before frying, defrost them in microwave (about 15 seconds per taco) or allow them to defrost in the refrigerator overnight.
- Heat several cups of oil (I prefer peanut oil) in a Dutch oven or electric fryer. The oil will need to be about 2 to 3 inches deep. Heat the oil to 350°F Depending on the size of your fryer, you should be able to get 2 to 3 tacos in the fryer at one time. You should not remove the toothpicks prior to frying. When frying, do not overlap the tacos. When they have browned on one side, flip them over and brown the other. It should only take a few minutes to brown both sides. When the tacos are deep brown, drain them upside-down on a rack to allow excess oil to drip out.
- After they have drained for a minute or two, carefully pull out the toothpicks (I use my fingers but needle-nose pliers do a good job for people with sensitive fingers). Fill the tacos with your choice of toppings.
- *Some brands of flour tortillas are thicker than others. Thicker tortillas work particularly well in this recipe. Thinner tortillas break apart too easily when eating them.
STEAK AND POTATO TACOS WITH POBLANO CHILIES
Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.
Provided by Potato Goodness
Categories Main Dish Recipes Taco Recipes Beef
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 18.8 g, Cholesterol 8.9 mg, Fat 5.1 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 1.4 g
STEAK AND POTATO TACO NACHOS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, paprika, garlic powder, chili powder, cumin, medium russet potatoes, skirt steak, canola oil, shredded cheese blend, pico de gallo, guacamole, fresh chives, sour cream
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
- Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
- Sprinkle half the spice mixture over the potatoes and toss until well-coated.
- Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
- Bake the potato slices for 25 minutes, or until golden brown.
- Season the skirt steak with the remaining spice mix on both sides.
- Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
- Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
- Sprinkle the cheese blend and steak into the potato taco shells.
- Bake for another 5 minutes or until cheese is melted.
- Serve with pico de gallo, guacamole, and sour cream.
- Garnish with chopped chives, if desired.
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 58 grams, Fat 30 grams, Fiber 5 grams, Protein 56 grams, Sugar 2 grams
MEXICAN STREET TACOS
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.
ONE-SKILLET ROASTED STEAK & POTATOES
This one-pan steak and potatoes is a hearty week-night meal that tastes like roast beef.
Provided by Judith Hannemann
Categories beef Everyday Meals skillet dinners
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cut steak in bite-sized pieces.
- Cut potatoes into chunks-don't peel them.
- In a large bowl, combine the cut-up steak, potatoes and onion. Add the olive oil and toss to coat.
- Place the steak/potatoes mixture in a 10-inch totally oven-proof skillet. Sprinkle with salt, pepper and garlic powder. If you don't have a skillet that is completely oven-proof, you can use a regular metal or ceramic baking dish.
- Bake at 350 degrees F for 40-45 minutes, or until steak is browned and potatoes are cooked through.
- NOTE: Steak will be well done, not rare, however, it is very tender.
Nutrition Facts : ServingSize 1 person, Calories 528 kcal, Carbohydrate 34 g, Protein 29 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 2418 mg, Fiber 5 g, Sugar 4 g
STEAK AND POTATOES
From stove to table in one skillet, these steak and potatoes are a comfort food classic with a bite-size twist! Juicy bites of seared steak and perfectly seasoned potatoes are where signature flavors meet weeknight convenience!
Provided by Jamielyn Nye
Categories Main Dish
Time 25m
Number Of Ingredients 8
Steps:
- Prepare potatoes and steak. Rub the steak rub (or salt and pepper) over the meat and let rest for 10-15 minutes while you cook the potatoes. Then cut into 1 inch cubes.
- Heat cast iron skillet over medium heat. Add the olive oil and 1-2 Tablespoons butter. Once butter has melted, add the potatoes into the skillet. Cook for a minute and then sprinkle Italian seasoning, salt and pepper over top. Cook for 10-12 more minutes (or until fork tender), stirring frequently to prevent burning. Set aside on a plate once cooked.
- Turn the heat to medium high heat and add in another Tablespoons of butter with the steak cubes and garlic. Place evenly on the pan and let sear for 1 minute and then flip with a fork or spatula to the other side. Cook an additional 1-2 minutes or until golden brown and no longer pink. Be careful to not over cook.
- Add the potatoes back into the skillet and remove from the heat. Top with fresh herbs if desired. Serve while warm.
Nutrition Facts : Calories 325 kcal, Carbohydrate 21 g, Protein 27 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 122 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
STEAK (AND POTATOES) TACOS
I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes.
Provided by ATM 67
Categories Steak
Time 1h
Yield 20-40 Tacos, depending if you stretch it.
Number Of Ingredients 12
Steps:
- In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
- When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
- Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
- Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
- Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.
Nutrition Facts : Calories 519.7, Fat 16.1, SaturatedFat 4.7, Cholesterol 16.8, Sodium 1309.5, Carbohydrate 72.6, Fiber 4.5, Sugar 3.1, Protein 19.3
STEAK AND POTATO SOUP.
This hearty, stick-to-your-ribs steak and potato soup is filled with tender beef and chunky potatoes simmering in our flavorful, beefy broth. It's the perfect comfort food when there's a chill in the air.
Provided by More Than Gourmet
Categories Using Beef Broth Concentrate
Yield 4-6
Number Of Ingredients 12
Steps:
- Warm 1 tablespoon of oil in a large soup pot over medium-high heat. Season steak generously with salt and pepper. When oil is hot, add half of the steak and sauté until browned, but not cooked through, about 3 minutes. Remove steak from the pot and set it aside. Repeat with another tablespoon of oil and the remaining steak.
- Reduce heat to medium. If there is not about a tablespoon of oil left in the pot, add more as needed. Sauté onions in oil until translucent, about 5 minutes. Add mushrooms and cook, stirring frequently, until they have browned slightly and released their juices, about 5 minutes. Add garlic and thyme and cook for another minute.
- Stir in water and Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, then add green beans and potatoes. Bring to a simmer and cook until potatoes are tender, 15 to 20 minutes. Add the reserved steak and Worcestershire sauce and simmer another 5 to 7 minutes.
- Season the steak and potato soup to taste with salt and pepper and serve in warm bowls.
Nutrition Facts : ServingSize 4-6
More about "steak and potatoes tacos food"
GARLIC BUTTER STEAK AND POTATOES SKILLET – BEST STEAK ...
From eatwell101.com
5/5 (5)Calories 620 per servingServings 4
GARLIC BUTTER STEAK AND POTATOES - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
ARGENTINEAN STEAK AND POTATO TACOS WITH CHIMICHURRI AND ...
From homechef.com
Total Time 15 minsCalories 790 per serving
10 BEST STEAK POTATOES RECIPES - YUMMLY
From yummly.com
BISTEC CON PAPAS (MEXICAN STEAK AND POTATOES) - DASH OF ...
From dashofcolorandspice.com
Cuisine MexicanCategory Main CourseServings 6Estimated Reading Time 3 mins
- Place all ingredients except salt on baking sheet and broil for 10 minutes, flipping everything halfway through.
EASY STEAK TACOS RECIPE - LIL' LUNA
From lilluna.com
4.6/5 (8)Total Time 3 hrs 10 minsCategory Main CourseCalories 261 per serving
- Rub salt and garlic salt onto the steak, then marinade in the sauce for a few hours. Keep Refrigerated.
11 SIDES FOR TACOS YOU’LL LOVE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-10-10
- Mexican Sweet Potatoes. Are you looking for a new dish to jazz up your taco nights? Mexican sweet potatoes are among the tastiest sides for tacos. They can almost be your main course.
- Chips and Salsa. When asking “what goes with tacos,” it’s hard to think of a more traditional side dish than chips and salsa. The combination of flavorful salsa and salty (or unsalted) crispy tortilla chips is an unbeatable side dish for any Mexican meal.
- Elote (Mexican Street Corn) Roasted Elote (Mexican Street Corn) is a popular food you can find at countless fairs, and food stands worldwide. This simple dish is easy to make and so delicious that you won’t mind grabbing a toothpick afterward.
- Corn Pudding. You can add a sweet twist to your taco night when serving corn pudding as a side dish. While corn pudding may look like a corn casserole, it’s smoother and creamier.
- Pepper Salad. It’s no secret that peppers are considered almost sacred in Mexico and can appear in nearly every Mexican dish you can think of. Bell pepper Salad is a beautiful low-carb side dish packed with vitamins and minerals that deliver flavor and nutrition.
- Mexican coleslaw. If you’re a fan of American coleslaw, including Mexican coleslaw as a side dish for your taco night is a sure-fire home run! Mexican coleslaw has a lot of the same ingredients, such as red onion and cabbage.
- Guacamole. Okay, it’s hard to imagine a taco night without guacamole. This creamy dip goes well with just about every dish out there, but guac and tacos kind of have a special thing going on.
- Jicama with Mango Slaw. For those not familiar with Jicama, it’s a Mexican yam. If you want to try a new flavor that will blow your socks off on taco night, then Jicama with mango slaw is just the ticket!
- Spanish Rice. Spanish Rice is another side dish that feels right on taco night. While plain rice is pretty bland, Spanish Rice is alive, providing mouthfuls of flavors that will make your taste buds sing!
- Mexican Black Beans. Another staple food in Mexico is beans, and Mexican black beans make for a fantastic addition to any taco night lineup. These ebony beans are plump and flavorful and go well with all kinds of seasoning.
STEAK AND PLANTAIN TACOS RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (29)Total Time 25 minsServings 4Calories 388 per serving
- Microwave the vinegar, sugar, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a microwave-safe bowl until hot, about 30 seconds. Stir to dissolve the sugar. Add the cabbage and half the scallions; toss to coat.
- Sprinkle the steak with 1 teaspoon of the salt and the remaining pepper. Cut the plantain in half crosswise, then lengthwise into 4 long slices. Sprinkle with the ground chipotle and the remaining salt.
- Heat the oil in a large cast-iron skillet over medium-high and cook the steak, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing against the grain. Meanwhile, add the plantains to the skillet and cook until golden, 2 minutes per side.
- Divide the steak, plantains, sour cream, avocado, and the remaining scallions among the tortillas. Serve with the slaw.
WEEKNIGHT STEAK TACOS (NO MARINADE!) + HOW TO MAKE AHEAD ...
From carlsbadcravings.com
Reviews 7Category Main DishCuisine MexicanEstimated Reading Time 7 mins
- While the steak is still on the cutting board, pat it dry. Season with all of the steak seasonings. Set aside for 20-60 minutes. Meanwhile, you can prep your toppings and/or make the optional poblano crema (instructions below).
- To cook steak, heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add half of the steak and let sear for 1-2 minutes then continue to cook while stirring the steak just until browned (don’t overcook or it won’t be as juicy). Season to taste with additional salt and/or cayenne pepper if desired. Repeat with remaining steak.
- Pile steak in warmed tortillas followed by desired toppings. In these steak taco photos, I’ve added poblano crema, pickled red onions, pomegranate arils, cilantro and Cotija cheese (recipes in notes).
BREAKFAST TACOS RECIPE {FOR A CROWD} - STEAK AND EGGS TACOS
From thecookierookie.com
4.5/5 (2)Total Time 30 minsCategory BreakfastCalories 387 per serving
- Season the steak with salt and pepper to taste and add to the skillet. Grill until medium, about 3 minutes. Be sure to flip the steak to grill both sides. Remove from the pan and set aside.
TOP 10 MUST TRY TACO RECIPES (30 MINUTES OR LESS!) | GIMME ...
From gimmedelicious.com
5/5 (1)Category Dinner
- Marinate and cook the protein according to the recipe. Our favorite way to cook meat for tacos is by grilling in a skillet.
- While the protein is cooking, chop and combine ingredients for salsa (topping) and blend any sauce the recipe may need.
- Char tortillas or clean lettuce wraps. Assemble tacos or serve in separate bowls and allow everyone to assemble their own tacos and enjoy!
ANCHO CHILE FLANK STEAK AND SWEET POTATO TACOS RECIPE ...
From myrecipes.com
5/5 (2)Total Time 1 hr 55 minsServings 6-8
- Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours.
- Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan.
- Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil.
- Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.
GARLIC STEAK AND POTATO FOIL PACKS - CREME DE LA CRUMB
From lecremedelacrumb.com
4.8/5 (204)Total Time 30 minsCategory Main CourseCalories 775 per serving
- In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
- Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
STEAK & POTATOES MEAL PREP BOWLS - JAR OF LEMONS
From jaroflemons.com
4.8/5 (11)Total Time 2 hrsCategory Lunch, Dinner, Appetizer, Main CourseCalories 369 per serving
- Season and cook the flank steak in the slow cooker for about 2 hours on high or 4 hours on low (or until the steak is fully cooked).
- When the steak is about 75% cooked, cut the red potatoes into halves and place in the slow cooker with the steak.
STEAK AND POTATOES - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 20Total Time 30 minsCategory Main Dish
- Whisk all of the Spice Mix seasonings together in a small bowl. Remove 2 tablespoons to use on the potatoes. While the steak is still on the cutting board, pat it dry and sprinkle with remaining Spice Mix. Toss to evenly coat; set aside.
- Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes (potatoes should barely be fork tender). Drain and pat dry. Drizzle potatoes with 1 tablespoon olive oil and season with reserved 2 tablespoons Spice Mix. Stir to evenly coat.
- Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat. Once hot, add potatoes and cook undisturbed for 1-2 minutes or until starting to char, then stir potatoes for 1-2 additional minutes until fork tender. Remove to a plate and tent with foil; wipe out skillet.
- Heat 2 tablespoon vegetable oil in the now empty skillet over medium-high heat. Once hot, add half of the steak to the skillet in a single layer and let sear undisturbed for 2 minutes, then stir the steak and continue to cook for an addition 1 minute or until steak reaches desired doneness. Remove to a plate; wipe out skillet if there are any black bits.
SKIRT STEAK + CRISPY SWEET POTATO TACOS — GATHERED LIVING
From gatheredky.com
Estimated Reading Time 2 mins
FOIL PACK GARLIC STEAK, POTATOES & VEGGIES | GIMME DELICIOUS
From gimmedelicious.com
4.6/5 (5)Category MainServings 4Total Time 30 mins
STEAK AND POTATO TACOS WITH POBLANO CHILIES - RECIPES
From potatogoodness.com
Cuisine HispanicTotal Time 45 minsCategory Cinco de MayoCalories 168 per serving
COMFORT FOOD DINNER TACOS : STEAK AND POTATOES
From trendhunter.com
Estimated Reading Time 50 secs
GARLIC BUTTER STEAK AND POTATOES | SLOW COOKER LIVING
From slowcookerliving.com
4.3/5 (3)Total Time 30 minsServings 12Calories 480 per serving
RECIPES WITH STEAK - PAN FRIED STEAK TACOS - THE FRUGAL CHEF
From thefrugalchef.com
Estimated Reading Time 1 min
STEAK AND SWEET POTATO TACOS — BLOG — GATHERED LIVING
From gatheredky.com
GRILLED STEAK SOFT TACO | CUSTOMIZE IT! TACO BELL
From tacobell.com
STEAK PICADO WITH POTATOES RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
STEAK TACOS FOOD NETWORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAKANDPOTATOESTACOS
From tfrecipes.com
TUNA STEAK TACO RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TASTY FOOD RECIPE: STEAK AND POTATO TACOS AS SEEN ON...
From tastyfoodrecipe.tumblr.com
STEAK AND POTATOES TACOS RECIPES
From tfrecipes.com
ARGENTINEAN STEAK AND POTATO TACOS NUTRITION FACTS - EAT ...
From eatthismuch.com
SWEET POTATO TACOS AT 13 PRIME STEAK IN CLOVIS? YES, IT'S ...
From gvwire.com
STEAK AND POTATO TACOS WITH POBLANO CHILIES RECIPE
From crecipe.com
SPICY AND TANGY CHIMICHURRI STEAK TACOS RECIPE - THEFOODXP
From thefoodxp.com
TACO RECIPES - SERIOUS EATS
From seriouseats.com
NEW SPICY STEAK AND POTATO GRILLER ARRIVES AT TACO JOHN'S ...
From fastfoodpost.com
8 STEAK TACO RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
STEAK AND POTATO TACO NACHOS | RECCIPEE
From reccipee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love