Everyone has their favorite steak and potatoes recipes. Steps to cook a steak well rarely changes (pun intentional), tenderize, season, and cook rare but hot for great charring:
What does change is the sides, and these baby-buttered potatoes, tender beans, and a drizzle of sauce add a touch of finesse over a baked potato or garlicky mash.
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At the very least, this steak and potatoes recipe is worth trying, especially as the ingredients are so easy to find.
Per 12 bacon and broccoli frittatas:
- Steak (pick your favorite)
- Shallots (finely diced)
- Garlic (finely diced)
- Rosemary (finely chopped)
- Red Pepper (crushed)
- Olive Oil (drizzle)
- Kosher Salt (to taste)
- Black Pepper (to taste)
- 300 ml Beef Stock
- 300 ml Orange Juice
- 2-4 tbsps Brown Sugar
- Butter (to taste)
- 2-4 tbsps Lemon Juice
- Baby Potatoes (Halved)
- Green Beans
- Parmesan Cheese (to taste)
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- In a bowl mix the shallots, garlic, rosemary, and red pepper.
- Prepare your steak with a drizzle of olive oil, a large pinch of kosher salt, and black pepper. Do this to both sides.
- In a hot pan, add a splash of oil and add the steak. Base your timings on the size of your steak (see below):
- Rare: A 1″ thick steak should be cooked for 8 minutes at 130 degrees. Flipping after 5 minutes.
- Medium: Cook for 10 minutes at 150 degrees. Flipping after 6 minutes.
- Timings are for a 1″ seared stove-cooked steak only in a preheated pan.
- Once the steak is cooked, put it to one side and cover lightly. Let it rest for the same time you cooked it for.
- In the pan add your mix and let it cook down for 3-5 minutes. Cover it if possible.
- Add your beef stock, orange juice, brown sugar, and a pinch of kosher salt to the pan and mix. Let this simmer until reduced.
- In a new pan add butter and season with salt and pepper. Once melted add your potatoes and beans. Season with salt and pepper, add lemon juice, and cook until soft.
- Add parmesan cheese to the potatoes and beans once off the heat.
- Cut the steak into strips and serve with the potatoes and beans.
- From the simmering pan, top your plated steak with the sauce (reduction).
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