Name: Garlic herb roasted potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, cut into 1-inch cubes and patted dry; 1 1/4 tsp extra virgin olive oil; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 7 oz beef top sirloin steak, 1-inch thick and patted dry

Ingredients

7 items

¾ medium russet potato, cut into 1-inch cubes and patted dry
1¼ tsp extra virgin olive oil
¾ tsp fresh rosemary, finely chopped
2 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
7 oz beef top sirloin steak, 1-inch thick and patted dry

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F with a half-sheet pan inside. In a bowl, toss the potato cubes with two thirds of the olive oil, rosemary, half the minced garlic, half the salt, and half the black pepper.
Carefully spread the potatoes onto the preheated hot sheet pan in a single layer with space between them. Roast for 25 to 30 minutes, flipping once halfway through, until deep golden brown and tender.
While potatoes roast, season the steak with the remaining salt and black pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the steak and cook for 4 minutes. Flip the steak and reduce the heat to medium.
Cook the steak for 3 more minutes. Add the remaining garlic to the pan oil, stirring for 1 minute until fragrant and pale golden. Remove the steak and garlic from the pan and let the meat rest for 5 minutes. Done when browned on the outside and warm in the center, 145°F.
Serve the roasted potatoes alongside the rested sirloin steak, spooning any garlic from the pan over the meat.

Nutrition

Ingredients

Instructions

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