Steak and Smashed Rosemary Potatoes
Lately, I’ve been craving a good juicy steak and this recipe does not disappoint. The pairing of the steak with crispy rosemary smashed potatoes and parmesan arugula salad is chef’s kiss. This is a great dinner to make for a group as well, you can make larger batches of each and serve buffet style. Without further ado, here are the details:
For the steak:
Sirloin steak
2 tbs butter
salt and pepper
2 cloves fresh garlic
olive oil
Place the steak in a dish, drizzle with olive oil, salt, and pepper, coat both sides, let rest for 15 minutes
Preheat pan over stove top, drizzle olive oil into pan
Once hot, place steak into pan
Cook for about 3 - 4 minutes (leave them alone until ready to flip, important for golden crust to form!)
Flip onto second side and cook for 3-4 minutes for medium rare/medium
While cooking the second side, place 2 tbs of butter into the pan along with the garlic cloves
Remove steaks from pan and place in foil, wrap for around 5 - 10 minutes
Cut into strips and serve
Crispy Smashed Rosemary Potatoes:
20 ish mini potatoes
1/3 cup olive oil
salt and pepper
rosemary (fresh preferred but can use dried as well)
Bring a pot of water to boil on the stovetop
Turn oven on HI broil
Add washed potatoes to boiling water and cook for 15-20 minutes (until soft enough to poke a fork through)
Strain potatoes and let dry
using the flat bottom of a glass, smash the potatoes down to desired thinness (the thinner they are, the crispier they’ll be)
Spread onto a sheet pan, drizzle with olive oil, salt, pepper, and rosemary
Transfer to the oven and broil for 10-12 minutes (or until desired crispiness)
Remove from oven, serve
Parmesan Arugula Salad:
Arugula
1/4 cup olive oiI
1/3 cup parmesan (or however much your heart desires)
2 tbs apple cider vinegar
2 tbs lemon juice (1/2 lemon squeezed)
1 tbs salt
Combine all salad ingredients in a bowl, mix, serve immediately
Plate everything together and enjoy!
