Menu:

Menu: Steak & Taters

I sometimes refer to this recipe as dump-truck steak & taters because I have a tendency to just throw in whatever’s in the fridge. It’s so easy to put together, you’ll be chowing down in no time at all.

Steak & Taters

  • Servings: 4
  • Time: 40 mins
  • Difficulty: crazy-easy
  • Print

Gather:

1lb New York Strip steak, sliced thinly. 4 handfuls of mini potatoes – these are a medley of Yukon gold and purple. 5 garlic cloves. 1/2 medium sized onion. 1 small shallot. 1 tbsp worcestershire sauce. 1/2 cup white wine – I literally use anything on hand, I love the tang of pinot grigio. 1 tsp powdered ginger. 1/2 lime. 1 broccoli crown. 1 mushroom. Avocado oil. Red pepper flake.

Prep:

Pre-heat the oven to 350°. Chop all your veggies and slice up that steak. “Prepare yourselves,” I say mid-chop, “for delicious is coming.” Spray a dark baking pan with high-heat cooking spray. In a stovetop pan, heat avocado oil.

MenuSteak&Taters2

Cook:

The most difficult thing about this recipe is the timing. I like everything to come out at the same time. To make it so, I start the potatoes first and give them about a 15 minute head start in the oven. Split your cut garlic, onion and shallot–half for the steak, half for the potatoes. Try to use the largest cuts of onion and garlic for the  potatoes or else they’ll just burn. Then, on the stove, cook your steak in a splash of oil and garlic, when you flip the steak strips over, add spices, wine, worcestershire sauce and lime juice. Then once everything is positioned evenly, put your broccoli atop the steak strips and the steam rising up off the wine perfectly cooks your broccoli crowns. Magic! Well, science, really. No, magic is what happens when all the alcohol cooks off you’re left with this saucy dankness. Ooh! So good.

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Enjoy!

Plate –or bowl– it up! I think this recipe is the ultimate comfort food. Steak you don’t even have to cut! It amazes me every time that you can get steak to be tender without a fancy cut or hours of prep. Thin slices cook faster and as long as you’re keeping an eye on it, they’re tender and juicy.

Have you tried this recipe? Post your pictures in the comments. See the whole Menu page or scroll through the archive.

This was an unintentional Menu item. I just happened to be cooking and Jared snapped these photos with my camera as I went along. Many thanks to Jared Wade Photography. Every time we get together there are collaborations out the wahzoo!

xo,

Sunshine

2 thoughts on “Menu: Steak & Taters

  1. Pingback: June Monthlies | Wrays of Sunshine

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