POTATOES WITH STEAK RECIPE RECIPES

Name: Pepper Steak with Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1-1/2 pounds red potatoes (about 5 medium), sliced; 1/2 cup water; 1 cup beef broth; 4 teaspoons cornstarch; 1/8 teaspoon pepper; 2 tablespoons olive oil, divided; 1 pound beef top sirloin steak, thinly sliced; 1 garlic clove, minced; 1 medium green pepper, julienned; 1 small onion, chopped

PEPPER STEAK WITH POTATOES RECIPE: HOW TO MAKE IT

Pepper Steak with Potatoes Recipe: How to Make It image

I added sliced red potatoes to one of my favorite recipes for Asian-style pepper steak. Now this hearty supper satisfies everyone at home, including hungry guys with big appetites. —Kristine Marra, Clifton Park, New York

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds red potatoes (about 5 medium), sliced
1/2 cup water
1 cup beef broth
4 teaspoons cornstarch
1/8 teaspoon pepper
2 tablespoons olive oil, divided
1 pound beef top sirloin steak, thinly sliced
1 garlic clove, minced
1 medium green pepper, julienned
1 small onion, chopped

Steps:

Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 5-7 minutes or until tender., Meanwhile, in a small bowl, mix broth, cornstarch and pepper until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat remaining oil. Add green pepper and onion; cook and stir until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Add potatoes and beef to pan; heat through.

Nutrition Facts : Calories 277 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 27g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 meat

RIB-EYE STEAK AND POTATOES FOR TWO RECIPE - NYT COOKING

Rib-Eye Steak and Potatoes for Two Recipe - NYT Cooking image

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It’s a simple, no-fuss endeavor, yet very special.

Provided by David Tanis

Total Time 1 hours

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 large boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)
Salt and freshly ground black pepper
2 cloves garlic, sliced, plus 1 teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
1/4 cup finely chopped parsley
Finely grated zest of 1 small lemon
Arugula or watercress, for serving (optional)

Steps:

Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

Nutrition Facts : @context http//schema.org, Calories 850, UnsaturatedFatContent 26 grams, CarbohydrateContent 45 grams, FatContent 56 grams, FiberContent 7 grams, ProteinContent 46 grams, SaturatedFatContent 27 grams, SodiumContent 1153 milligrams, SugarContent 2 grams, TransFatContent 3 grams

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1. Preheat the oven to 190ºC/375ºF/gas 5.
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I added sliced red potatoes to one of my favorite recipes for Asian-style pepper steak. Now this hearty supper satisfies everyone at home, including hungry guys with big appetites. —Kristine Marra, Clifton Park, New York
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Reviews 3.8
Total Time 30 minutes
Category Dinner
Calories 277 calories per serving

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
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See details

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

See details

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