|2 servings||calories per servings 470||protein serving 41 g||carbs per serving 30 g||total fat per serving 21 g|
A juicy, perfectly cooked steak with roasted potatoes and fresh green salad will always satisfy; even better, this recipe calls to whip up a fabulous dressing that’s rich and creamy and a little bit tangy from sherry vinegar. There’s plenty of dressing to go around, and it’s quite tasty on everything, especially the potatoes. These potatoes take on an especially great “loaded baked potato” vibe thanks to sour cream and thyme.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||30 g|
|Dietary Fiber||4 g|
MISE EN PLACE
Cut potatoes into bite size-cubes. Pick thyme leaves. Peel shallot, and thinly slice crosswise in rings. Halve or quarter mushrooms.
Season steak all over with 1 teaspoon Steak & Brisket seasoning, and set aside to come to room temperature
Fill a small saucepan 2/3 full with water, and place over high heat. When water comes to boil, add 1 teaspoon kosher salt and potatoes. Cook until tender, 5-8 minutes. Drain and return to warm pan (off heat) to steam dry.
While potatoes cook, in small bowl whisk together sour cream, sherry vinegar, 1 teaspoon olive oil, thyme and remaining 1/2 teaspoon Steak & Brisket seasoning. Adjust consistency as desired with up to 1 tablespoon of water.
Heat a skillet over medium-high heat. Coat with 1 teaspoon cooking oil. Add steak, and cook without disturbing until browned on the bottom, about 3 minutes. Flip and cook 2-3 minutes more. For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on the sides. For medium-well, cook 5-6 minutes total on the sides.) Transfer steak to a plate, and let rest.
Add mushrooms to the skillet, and cook until browned, 3 minutes, stirring often. Pour onto same plate as steak.
Heat 1 teaspoon olive oil in skillet. When shimmering, add potatoes and shallots. Cook, stirring occasionally, until potatoes are golden with crisp edges, about 5 minutes. Season with kosher salt to taste.
Divide greens between 2 plates. Slice steak on diagonal into strips, and arrange over greens. Toss mushrooms with any resting juices, and scatter over steak. Divide potatoes and shallot between salad, and top with dressing. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...