Bistro Steak and Roasted Potatoes
This restaurant-worthy meal feels Valentine’s date-night special. Make sure to let the meat rest before slicing so the juices can redistribute.
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- 5 teaspoons olive oil, divided
- 4 teaspoons chopped fresh thyme, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 pound medium red potatoes, quartered
- 8 ounces sirloin steak, trimmed
- 3 tablespoons minced shallots
- 1/4 cup dry red wine (such as merlot)
- 1 cup unsalted beef stock
- (such as Swanson)
- 1 tablespoon unsalted butter
- 1. Preheat oven to 400°.
- 2. Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400° for 30 minutes or until browned, stirring every 10 minutes.
- 3. Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400° for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
- 4. Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; sauté 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes
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