08 February 2018

#ImprovCooking: Steak & Potatoes

I don’t know about you, but I love all types of roasted vegetables. I feel quite strongly that roasting vegetables is one of the tastiest and easiest ways to prepare them and it's very much my go-to for weeknight cooking. Roasted potatoes are The Husband's favorite, but mushrooms, peppers, and onions are pretty popular with him, too.

When I set about drafting February's Improv Cooking recipe, I thought it best to stick to a combination of flavors I knew we would both like, because I'd also be cooking steak and -- while I believe in packing really nice work lunches for myself -- making steak just for myself seemed pretty mean.

Roasting green beans is a pretty new experience for me and I've found the haricot verts work best as they are thinner and more tender to start with. If you can't find haricot verts, you can use regular string beans but you'll probably want to blanch them first or bump up the overall roasting time if you don't want crunchy beans.

Obviously, YMMV as cooking times will vary depending upon the temperature of the steaks before grilling, the kind and thickness of the steaks, and the cooking temperature of the pan. Just keep an eye on your steaks and have your meat thermometer handy.



Steak With Roasted Vegetables

Yield: 2-4, depending on how famished you are

Ingredients

  • 8 oz small fingerling potatoes, halved lengthwise
  • 1 red bell pepper, seeded & cut into chunks
  • 1 orange bell pepper, seeded & cut into chunks
  • 4 oz mushrooms, sliced
  • 2 Tbsp olive oil
  • 4 oz haricot verts (thin young green beans)
  • 4 cloves garlic, peeled & thinly sliced
  • 2 1-inch thick 10 oz boneless rib eye steaks
  • Sea salt, as desired
  • Penzeys salt-free California Style Seasoned Pepper or similar, as desired

Instructions

  1. Allow steaks sit at room temperature for 30 minutes.
  2. Heat oven to 400°F. Line a half-sheet pan with foil.
  3. Place the potatoes, peppers, and mushrooms on the foil-lined half sheet pan, drizzle with oil, season as needed, toss, then roast for 20 mins.
  4. Add the beans and garlic, toss, then roast for another 10 mins.
  5. Meanwhile, pat the steaks dry with a paper towel and season generously.
  6. Heat a nonstick grill pan or skillet over medium high heat. Add steaks and grill 5 mins on one side.
  7. Turn steaks over and cook for 5 minutes more or until the steaks are between 130°F and 135°F for medium rare, or until done to your liking.
  8. Remove the steaks from the pan, tent with foil, and let rest for 5 minutes. Serve with the roasted vegetables.

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page.

If you’d like to see previous creations, check out our Pinterest board.





3 comments :

  1. So far the tally is evenly divided between sheet pan dinners and stuffed potatoes. Loving all those fresh roasted veggies on your pan.

    ReplyDelete
  2. This looks just beautiful! I'm convinced that roasted veggies are the answer to anyone saying "I don't like X" - it makes all the vegetables delicious.

    ReplyDelete
  3. Look at that beautiful pile of roasted veggies next to that pretty steak!

    ReplyDelete

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