Home Recipes Classic Steak and Potatoes

Classic Steak and Potatoes

Pitmaster Rasheed Philips shares a classic recipe to master. Save the leftovers for a second dinner dish, like steak breakfast tacos the next morning!

Recipe developed by Pitmaster Rasheed Philips.

Featuring U.S. Beef

Ingredients

900 g	beef sirloin, flank or strip steaks
3	garlic cloves, minced
2 tbsp	olive oil
1 tsp	smoked paprika
1 tsp	fresh rosemary or thyme, chopped (optional)
1 tsp	kosher salt
1/2 tsp	coarse ground black pepper
	mixed green salad (optional)
	Potatoes
700 g	baby potatoes, halved
3 tbsp	olive oil
2	garlic cloves, minced
1 tsp	fresh rosemary or thyme, chopped
1 tsp	kosher salt
1/2 tsp	coarse ground black pepper

Step 1
Combine garlic, olive oil, smoked paprika, rosemary (as desired), salt, pepper in small bowl. Pat steaks dry with paper towel; evenly rub seasoning mixture over both sides.
Step 2
Let stand 15 to 20 minutes to allow flavors to infuse.
Step 3
Preheat oven to 220 °C. Toss potatoes, olive oil, garlic, rosemary, salt, and pepper in large bowl until coated. Spread potatoes evenly on baking sheet, cut side down. Roast 25 to 30 minutes, turning halfway through, until golden brown and crispy.
Step 4
Heat large cast iron skillet or grill pan over medium-high heat until hot. Place steaks in skillet and sear 6 to 10 minutes for medium rare (63 °C) to medium (71 °C) doneness, turning occasionally. Remove from heat; rest 5 to 10 minutes before slicing.
Step 5
To serve, place steak and potatoes on plate. Serve alongside mixed green salad, as desired.
Step 6
Chef's Tip: Various steak cuts can be utilized depending on your budget and preference.

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Appetizers, Fruits & Vegetables, Lunch

Classic Steak and Potatoes

Ingredients

Potatoes

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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