STEAK POTATOES RECIPE RECIPES

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BAKED STEAK AND POTATOES RECIPE - FOOD.COM



Baked Steak and Potatoes Recipe - Food.com image

I only had steak and potatoes on hand and did not feel like driving to the store to pick up any more food. This came out so good! I found a few recipes online that used similar ingredients so that's how I came up with this. Hope you enjoy!

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 2-3 serving(s)

Number Of Ingredients 8

3 steaks, cubed
2 large baking potatoes, cubed
1 -1 1/2 cup balsamic vinaigrette
1/4 cup butter
salt
pepper
onion
garlic

Steps:

  • Preheat oven to 375 degrees fahrenheit.
  • Cube the steak and the potatoes.
  • Place steak and potatoes into large mixing bowl.
  • Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
  • Pour in balsamic vinagerette.
  • Stir everything together and then put into baking dish.
  • Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
  • Cook for 1 and 1/2 hours.

Nutrition Facts : Calories 600.6, FatContent 31.9, SaturatedFatContent 17.9, CholesterolContent 179.5, SodiumContent 300.1, CarbohydrateContent 30.1, FiberContent 2.7, SugarContent 1.3, ProteinContent 47.2

STEAKHOUSE POTATOES ROMANOFF | ALLRECIPES



Steakhouse Potatoes Romanoff | Allrecipes image

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Provided by Chef John

Categories     Side Dish    Potato    Potatoes Au Gratin Recipes

Total Time 130 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Yield 1 casserole

Number Of Ingredients 8

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2?½ cups grated sharp white Cheddar cheese
1?¾ cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
  • Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
  • Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
  • Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
  • Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
  • Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Nutrition Facts : Calories 370.4 calories, CarbohydrateContent 29 g, CholesterolContent 60.5 mg, FatContent 22.9 g, FiberContent 3.2 g, ProteinContent 13.5 g, SaturatedFatContent 14.4 g, SodiumContent 979.2 mg, SugarContent 1.6 g

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