This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.
Servings:4 | Calories:191 | Total Fat:16g | Chol:27mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
Sat Fat 7g
Total Carb 10g
39% Unsalted butter
32% Olive oil
20% Red potatoes
6% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Four 1-1 / 2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed 1 tsp. chopped fresh rosemary plus 3 sprigs, pulled apart into smaller pieces Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 2 Tbs. olive oil 1-1/2 lbs. small red potatoes, halved or quartered if large 2 tsp. balsamic vinegar
Directions : View recipe directions on finecooking.com