ONE-SKILLET ROASTED STEAK & POTATOES
This one-pan steak and potatoes is a hearty week-night meal that tastes like roast beef.
Provided by Judith Hannemann
Categories beef Everyday Meals skillet dinners
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 person, Calories 528 kcal, Carbohydrate 34 g, Protein 29 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 2418 mg, Fiber 5 g, Sugar 4 g
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
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