INGREDIENTS :
8-10 oz good-quality steak (sirloin, strip, T-bone, Porterhouse)
1 large Yukon gold potato
1 large red potato
1 medium onion, sliced
2 tsp kosher salt
½ tsp pepper
1-2 tsp garlic powder
2 tbs olive oil
INSTRUCTIONS :
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.
Serves 2.
NOTE:
Steak will be well done, not rare, however, it is very tender..
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ONE-SKILLET ROASTED STEAK & POTATOES
Ingredients
8–10 oz good-quality steak (sirloin, strip, T-bone, Porterhouse)
1 large Yukon gold potato
1 large red potato
1 medium onion, sliced
2 tsp kosher salt
½ tsp pepper
1–2 tsp garlic powder
2 tbs olive oil
Instructions
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.
