Garlic Herb Steak with Roasted Potatoes
Ingredients (4 servings)
Roasted potatoes
1.5 lb baby potatoes (or Yukon gold), halved
2 tbsp olive oil
1 tsp garlic powder (or 2 cloves garlic, minced)
1 tsp dried rosemary or thyme (or 1 tbsp fresh, chopped)
3/4 tsp salt
1/2 tsp black pepper
Optional: 1/2 tsp smoked paprika
Steak + garlic herb butter
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1.5 lb Chop Housesteak Sirloin Steak
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Salt + black pepper
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1 tbsp olive oil (for searing)
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3 tbsp butter
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3–4 cloves garlic, minced
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1 tbsp fresh rosemary, thyme, or parsley (or 1 tsp dried)
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1 tsp lemon juice (optional)
Steps
Roast the potatoes
Heat oven to 425°F. Toss potatoes with olive oil, garlic, herbs, salt, pepper (and paprika if using).
Spread on a sheet pan and roast 25–35 minutes, flipping once halfway, until crispy and tender.Prep the steak
Pat dry. Season generously with salt and pepper. Let sit at room temp while potatoes roast (10–15 min helps browning).Sear the steak
Heat a cast-iron skillet over medium-high until very hot. Add olive oil.
Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium.Make the garlic herb butter + baste
Lower heat to medium. Add butter and garlic. When butter foams, spoon over steak for 30–60 seconds.
Add herbs (and lemon juice if using) right at the end so they stay bright.Rest + slice
Rest steak 5–10 minutes, then slice against the grain.Serve
Plate steak with roasted potatoes (and a green veggie if you want). Spoon any pan butter over the top.
