Steak and Potatoes
Who doesn't love meat and potatoes?! Especially when marinated in some tasty seasonings and spices, seared and then slow-cooked to tender, delicious bites. A lemony, garlicky, spicy marinade dusted with some burger seasoning (paprika, black pepper, Kosher salt, brown sugar, garlic powder, onion powder and cayenne pepper) + chili garlic sauce and a splash of rice vinegar. And just to elevate this recipe a bit more, wedges of russet potatoes are tossed in the cast iron skillet alongside these beautiful, golden seared steaks to soak up all the goodness as it finishes cooking in the oven. Oh and let's not forget a fancy sprinkle of delicate and flaky Fleur de sel. Fabulous presentation + full of flavor means a recipe you can put together for two or an entire dinner party!
Servings: 3
Ingredients
For Marinade
- 3 12 oz boneless Striploin steaks *pounded with kitchen mallet to tenderize
- 2 tsp rice vinegar
- 1 lemon *freshly squeezed
- 2 tsp chili garlic sauce
- 3 tsp burger seasoning *store-bought, *contains salt
- 2 tsp grape seed oil
- 3 tsp minced garlic
- 1 tsp ginger paste
- ½ tsp Kosher salt *or to taste
For Searing and Finish
- 1 tbsp butter *unsalted + more, as needed
- 1 tbsp grape seed oil
- Fleur de sel *for sprinkling on potatoes and steak, as needed
- 2 large russet potatoes *rinsed, peeled and cut into wedges
- 2-3 tbsp water
Instructions
For Steak Marination
- Carefully rinse and pat dry steaks. Trim off any excess fat. Place in Ziploc bag and pound steaks using kitchen mallet to tenderize.
- Place steaks in a container (with lid). Add marinade ingredients (rice vinegar, lemon, chili garlic sauce, burger seasoning, minced garlic, ginger paste and grape seed oil). Massage all ingredients into steak (I wear kitchen gloves and use my hands). Cover container and refrigerate marinated steak overnight.
For Searing
- Remove steak from fridge and bring to room temperature.
- Rinse, peel and cut potatoes into wedges. Place cut potatoes in a bowl of water and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large cast iron skillet on high heat.
- Add 1 tbsp butter + 1 tbsp grape seed oil. Turn heat to medium high, place steaks in skillet and sear for 3-4 minutes. Carefully turn steaks and sear other side for 3-4 minutes. Strain and pat dry potatoes, add potatoes to skillet and arrange around steaks. Add any remaining steak marinade juices to cover potatoes.
For Finishing Steak
- Add 2-3 tbsp water around edges of skillet. Place a dab of butter on top of each seared steak. Cover skillet with aluminum foil and bake for approximately 20 minutes. Then uncover skillet, carefully turn steaks, give potatoes a toss, baste steak and potatoes with juices, sprinkle with Fleur de sel and continue baking, uncovered, until finished and potatoes are fork tender, approximately 15 minutes more, depending on your preferred level of "doneness." *You can use an oven thermometer (also a leave-in thermometer) to check inner temperature by inserting it in the center/thickest part of steak. 160 degrees Fahrenheit or above is well done. Fork tender would be 180 degrees Fahrenheit or above (which is how I prefer mine). Remove from oven, cover with foil and let rest for 15 minutes.
- Juicy, slightly spicy, buttery, garlicky steak and potatoes is now ready to serve. Fork tender potatoes drenched in the cooked marinade is as perfect a side as you can possibly desire. Enjoy! Nosh Farma'aiye.