STEAK AND POTATOES NEAR ME RECIPES

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STEAK AND POTATO PASTIES | JUST A PINCH RECIPES



Steak and Potato Pasties | Just A Pinch Recipes image

This was always a favorite of mine as a kid - and I loved taking leftovers to school the next day for lunch and eating it cold (with a little malt vinegar). I had given up making my own pastry crust years ago when the shortening I always used was discontinued. I recently found this pastry recipe and am now back to making it from scratch. So much better! Use your favorite pie crust recipe or the one here.

Provided by Jennifer H @Kinepeli

Categories     Beef

Prep Time 1 hours

Cook Time 45 minutes

Yield 4

Number Of Ingredients 16

PIE CRUST
2 1/2 cup(s) all purpose flour
1 teaspoon(s) salt
6 1/2 tablespoon(s) shortening
6 1/2 tablespoon(s) cold butter
1/2 cup(s) cold water
FILLING
1 pound(s) steak (i used top sirloin) cut into bite-sized pieces
2 tablespoon(s) butter
1 - onion, diced
3 clove(s) garlic, minced
1 tablespoon(s) fresh thyme leaves
1/2 cup(s) dry white wine
1 large russet potato, peeled and shredded
- salt and pepper to taste
1 - egg white, slightly beaten

Steps:

  • Place flour, salt, shortening and butter in a large bowl. Use a pastry cutter, forks or your fingers to mix the butter and shortening into the flour until the pieces are no larger than a pea.
  • Add about half of the cold water and mix together. Add more water until your dough holds together well. Divide the dough in half. Roll out each half into a 8-9" circle.
  • Peel and grate potato. Place in a bowl with salted water to cover and set aside. In a large saute pan, add 2 T butter and melt over low heat. Add onions, garlic and thyme and cook very slowly until the onions begin to caramelize. Add the white wine and and cook until the liquid is gone - about 20 minutes. Add salt and pepper to taste. Place in a bowl and set aside.
  • Cut steak into bite sized pieces. Turn up heat under saute pan to high and add steak, in batches if necessary, to sear. Season with salt and pepper. Stir - just to get some color on the meat - cooking about 3 minutes. Remove to a plate.
  • Place one rolled out pie crust in a pie plate. Trim the edges on HALF of the crust to be just at the edge of the pie plate.
  • Drain the water off the potatoes and squeeze the water out by hand. Fill half of the crust with half of the potato.
  • Add half the steak.
  • Cover with half of the onion mixture.
  • Fold the crust back over the contents. Flip the pie dough under the trimmed edge and crimp.
  • Repeat with the other disk of pie dough.
  • Add fillings.
  • Cover and crimp. Brush the top with egg wash.
  • Bake at 400 for 45-55 minutes. Let set 5-10 minutes before cutting into the pasty.

SHEET-PAN STEAK & POTATOES RECIPE | EATINGWELL



Sheet-Pan Steak & Potatoes Recipe | EatingWell image

One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it's our easy--and healthy--take on steak frites.

Provided by Breana Killeen

Categories     Healthy Steak Recipes

Total Time 35 minutes

Number Of Ingredients 9

1 pound potatoes, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
4 cups chopped asparagus
1?¼ pounds skirt steak, trimmed
½ teaspoon garlic powder
½ teaspoon dried rosemary
3 tablespoons crumbled blue cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  • Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
  • Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
  • Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.

Nutrition Facts : Calories 414.5 calories, CarbohydrateContent 21.5 g, CholesterolContent 96.9 mg, FatContent 20.8 g, FiberContent 3.5 g, ProteinContent 35.1 g, SaturatedFatContent 6.7 g, SodiumContent 633.5 mg, SugarContent 2.4 g

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