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Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.
4 Servings - finecooking.com
Servings:4  | Calories:191 | Total Fat:16g  | Chol:27mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 7g
35 %
Total Carb 10g
3 %
Fiber 1g
4 %
Sugars 1g
---
Cholesterol 27mg
9 %
Sodium 501mg
21 %
Protein 3g
6 %
Calories:
39% Unsalted butter
32% Olive oil
20% Red potatoes
6% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

Four 1-1 / 2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
1 tsp. chopped fresh rosemary plus
3 sprigs, pulled apart into smaller pieces
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
2 Tbs. olive oil
1-1/2 lbs. small red potatoes, halved or quartered if large
2 tsp. balsamic vinegar

Directions : View recipe directions on finecooking.com

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