Steak with Roasted Tomatoes & Potatoes
Very easy
Marcy
Marcy

Steak with Roasted Tomatoes & Potatoes

5 minutesPrep time

30 minutesCook time

719 cal.Per serving

Ingredients for 1

Beef (strip steak)

4 oz

Beef (strip steak)

Red onion

1/4

Red onion

Fingerling potatoes

1/2 lb

Fingerling potatoes

Garlic powder

2 tsp

Garlic powder

Tomato

1

Tomato

Utensils

Stovetop, Oven, Knife, Frying pan, Sheet Tray

recipe

  • Step 1
    Preheat the oven to 425°F. Wash & slice the tomatoes into wedges.
  • Step 2
    Peel & quarter the onion. Cut the potatoes in half if they are very large! 1-2 inches is the sweet spot!
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    Allow the steak to rest for several mins & remove the veggies from the oven. Slice the steak & serve with roasted veggies. Enjoy!