|2 servings||calories per servings 500||protein serving 32 g||carbs per serving 49 g||total fat per serving 18 g|
Steak and potatoes are a classic combo, but adding roasted radishes and a tangy mustard kick keeps the dish fresh. Complete with a decadent red wine pan sauce and ready in under an hour, this dinner is an example of how steak night doesn’t have to be just a weekend affair.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Heat oven to 425° F.
• Halve potatoes lengthwise; thinly slice crosswise.
• Thinly slice radishes.
• Peel and mince garlic.
• Pick thyme leaves.
Tip: Use a mandolin for crispier potato and radish slices.
• In a large bowl, whisk together 2 packets mustard, 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt.
• Add potato and radish. Toss to coat.
• Spread on a baking sheet. Roast in oven until tender with browned edges, 15-20 minutes.
After vegetables have roasted 5 minutes, season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Place a skillet over high heat. Add 2 teaspoons olive oil. When oil is hot, add steaks. Cook without disturbing until deeply seared on one side, about 3 minutes.
• Flip steaks. Cook until bottom is seared, about 3 minutes. (For medium to medium-well, cook 1-2 minutes more per side).
• Transfer steaks to a plate.
• Reduce heat to medium. Pour in wine. Stir to loosen any browned bits.
• Add garlic, ketchup and remaining 1 packet mustard. Cook, stirring, until sauce is smooth and slightly reduced, about 1 minute.
• Toss roasted vegetables with half of thyme. Taste and adjust seasoning as desired. Divide between 2 plates.
• Slice steaks against the grain. Divide between plates.
• Drizzle pan sauce over steak.
• Garnish with remaining thyme, and 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...