Couple Of Minute Steaks And Potato Ragout Recipes

GARLIC BUTTER STEAK AND POTATOES SKILLET

Steps:

• Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
• Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
• Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
• Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
• Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.

MEDITERRANEAN STEAK AND POTATOES

Steps:

• Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
• Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
• Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
• Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.

CUBE STEAK AND POTATO RAGOUT

Steps:

• 1. Season steaks with pepper and worcestershire sauce. Let sit.
• 2. Scrub potatoes and cut up into small cubes. Slice tomatoes in half. Chop onion. Chop herbs. Combine broth and wine in small bowl.
• 3. Preheat skillet. Coat with cooking spray. Add potatoes and cook 2 minutes, then shake pan. Add 1/2 cup broth/wine mixture. Heat 2 minutes more with lid on. Add thyme, rosemary, onion, and garlic. Cook 3 minutes. Add rest of wine/broth mixture. Simmer 6 minutes.
• 4. Use a new skillet, heat, and coat with cooking spray. Add the steaks and sear 2-3 minutes on each side.
• 5. Add tomatoes and parsley to potatoes. Stir and heat one minute. Turn off heat and add cold butter. Stir until melted.

COUPLE-OF-MINUTE STEAKS AND POTATO RAGOUT

Steps:

• Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and cook until the potatoes are tender, 5 to 6 minutes more.
• Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of EVOO for the minute steaks. Season the steaks with salt and add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.
• While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.

FIRE PIT STEAK AND POTATOES

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F.
• For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet.
• Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet.
• For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside.
• Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing.
• Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes.