Stovetop, Oven, Knife, Frying pan, Sheet Tray
Preheat the oven to 425°F. Wash & slice the tomatoes into wedges.
Peel & quarter the onion. Cut the potatoes in half if they are very large! 1-2 inches is the sweet spot!
Line a sheet tray with parchment paper. Add cleaned baby potatoes & the sliced veggies in an even layer. Season everything with salt, pepper, half of the garlic powder & any additional seasonings you love! Drizzle with olive oil & roast everything in the oven for 25 min, flipping halfway.
As the veggies roast, pat the steak dry with a paper towel. Season with salt, pepper & the rest of the garlic powder. Heat a cast iron or grill pan over medium-high heat. Drizzle oil on top. Lay the strip steak on the pan & sear on both sides for 3-4 min until nicely browned. For thicker cuts, finish cooking the steak in the oven for 5-10 min.
Allow the steak to rest for several mins & remove the veggies from the oven. Slice the steak & serve with roasted veggies. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Steak with Roasted Tomatoes & Potatoes" contains 719 Energy, 40 g of Fat, 56 g of Carbohydrates, 36 g of Protein, 8 g of Fiber.