This one-pan steak and potatoes is a hearty week-night meal that tastes like roast beef.
What do you do when it’s just two of you or you’re by your lonesome and feel like having roast beef?
Unless you want to be eating leftovers for a few weeks, here’s an excellent solution that has no waste at all!
8-10 oz good-quality steak (sirloin, strip, T-bone, Porterhouse)
1 large Yukon gold potato
1 large red potato
1 medium onion, sliced
2 tsp kosher salt
½ tsp pepper
1-2 tsp garlic powder
2 tbs olive oil
Preheat oven to 350 degrees F.
Cut steak in bite-sized pieces.
Cut potatoes into chunks–don’t peel them.
In a large bowl, combine the cut-up steak, potatoes and onion. Add the olive oil and toss to coat.
Place the steak/potatoes mixture in a 10-inch totally oven-proof skillet. Sprinkle with salt, pepper and garlic powder. If you don’t have a skillet that is completely oven-proof, you can use a regular metal or ceramic baking dish.
Bake at 350 degrees F for 40-45 minutes, or until steak is browned and potatoes are cooked through.
NOTE: Steak will be well done, not rare, however, it is very tender.