Spiced Steak With Roasted Potatoes Onions Recipes

ONE-SKILLET ROASTED STEAK & POTATOES

Steps:

• 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.
• NOTE: Steak will be well done, not rare, however, it is very tender.

STEAK AND POTATOES IN OVEN RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a baking sheet with cooking spray and line with foil.
• In a large mixing bowl, combine all your ingredients except for the steak sauce.
• Transfer to your greased baking sheet, then grease all your ingredients with cooking spray.
• Bake steak until it is cooked to your preference and the potatoes are soft and tender, roughly an hour.
• Baste your beef with the steak sauce frequently.
• Serve the oven baked steak and potatoes immediately garnished with thyme sprigs.

STEAK AU POIVRE WITH ROASTED POTATOES

Steps:

• Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
• Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
• Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
• Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
• Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
• Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.

MONTREAL STEAK SEASONED ROASTED BABY POTATOES

Steps:

• Wash and slice baby potatoes into 1 inch thick slices.
• Put in roasting pan along with thinly sliced onion.
• Sprinkle with the Montreal Steak seasoning.
• Pour oil over top, toss to coat well.
• Bake in 400°F oven for approximately 30 minutes, turning once.
• Potatoes are done when they are golden brown, with soft centres.

GARLIC STEAK WITH MUSHROOMS AND ONION-ROASTED POTATOES RECIPE - (5/5)

Steps:

• 1.Combine in medium bowl, oil, garlic, steak seasoning, and salt. Cut steak into four portions; add to garlic mixture, turning to coat (wash hands). Let stand 10 minutes. 2.Preheat large sauté pan on medium-high 2-3 minutes. Place steaks and garlic mixture in pan; cook 5 minutes (do not turn). 3.Reduce heat to medium and turn steaks; cook 6-8 more minutes or until 145°F (for medium-rare). 4.Add butter, turning steaks to coat. Remove steaks and cover to keep warm. Add mushrooms to pan and cover; cook 5-7 minutes or until tender. Serve. 1.Preheat oven to 400°F. Combine all ingredients; spread in single layer on baking sheet. Bake 10 minutes. 2.Turn potatoes; bake 10 more minutes or until tender. Serve.