BAKED STEAK AND POTATOES
I only had steak and potatoes on hand and did not feel like driving to the store to pick up any more food. This came out so good! I found a few recipes online that used similar ingredients so that's how I came up with this. Hope you enjoy!
Provided by Stefanie828
Categories One Dish Meal
Time 1h50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Cube the steak and the potatoes.
- Place steak and potatoes into large mixing bowl.
- Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
- Pour in balsamic vinagerette.
- Stir everything together and then put into baking dish.
- Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
- Cook for 1 and 1/2 hours.
MEDITERRANEAN STEAK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams
ESPRESSO STEAK WITH BAKED ZUCCHINI AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: Combine the olive oil, rosemary, Worcestershire, mustard, vinegar, black pepper, Espelette, cinnamon, garlic, espresso and shallots in shallow dish or large plastic food storage bag. Turn the steak in the marinade and refrigerate for a few hours or overnight.
- Heat the broiler or grill pan over medium-high heat. Cook the flank steak about 12 minutes, turning once. Let the steak rest 5 to 10 minutes, then slice across the grain into 1/2-inch-thick slices. Dress with lemon juice, parsley and sprinkle with a little salt to finish.
- For the zucchini and potatoes: Preheat the oven to 375 degrees F. Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes.
- Get Rachael's shopping list for this episode's recipeshere.
CHEAP AND EASY STEAK AND POTATOES FOR TWO
This is a satisfying meal for two that costs around $4 total or only $2 per person. I usally buy a package of two cube steaks weighing anywhere from 1/2 pound to 3/4 of a pound at Safeway for less than $3 for the package. I always make sure to but the tenderized cube steaks that have the needler holes all through them - otherwise your steak will be very tough! The potatoes are my recipe 444325 scaled down to serve two and using idaho baking potatoes instead of red potatoes. The spiciness of the potatoes goes so well with the slight sweetness of the pan sauce - this is hands down one of my favorite meals!! If you don't like things so spicy cut down on the black and cayenne peppers.
Provided by anonymous
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For the Steaks:.
- In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
- In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
- In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
- For the Potatoes:.
- While the steaks are rubbed and resting (before cooking!), preheat the oven to 525°F
- Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
- Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
- Place back in the oven and bake for an additional 10 minutes.
- To Serve:.
- Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!
Nutrition Facts : Calories 654.3, Fat 38.7, SaturatedFat 16.6, Cholesterol 115.1, Sodium 1453.8, Carbohydrate 41.1, Fiber 5.8, Sugar 2.6, Protein 29.8
STEAKHOUSE BAKED POTATOES
On weekends, we often have salad, steak and a baked potato. This twist on that classic steakhouse dinner combines all three into one easy dish. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat. , With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.
Nutrition Facts : Calories 550 calories, Fat 23g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 347mg sodium, Carbohydrate 65g carbohydrate (3g sugars, Fiber 8g fiber), Protein 23g protein.
STEAK AND POTATO CASSEROLE
This is so easy! You can make this the day before and refrigerate.Serve with crusty bread and a salad.
Provided by Cindy in PA.
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree Season meat with seasonings.
- In large skillet over medium high heat,saute the meat until well browned on all sides.
- Next,place the potatoes,onions, green peppers and mushrooms over the meat.
- Top with salad dressing, and cover with foil.
- Bake at 350 degree for 1 hour,or until potatoes are done and meat is tender.
SMOTHERED CUBE STEAK AND POTATOES
Make and share this Smothered Cube Steak and Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place flour on a sheet of wax paper.
- Lightly season steaks with salt and pepper.
- Coat steaks with flour, shake off excess
- In large skillet brown steaks on both sides in hot oil.
- Place fries and onions in a rectangular 3-quart baking dish.
- Top with steaks.
- In small bowl stir together soup and milk; pour over steaks, fries and onions.
- Tightly cover with foil.
- Bake about 1 hour or until steaks and onions are tender.
Nutrition Facts : Calories 175.9, Fat 8.2, SaturatedFat 1.6, Cholesterol 4.3, Sodium 16.5, Carbohydrate 21.9, Fiber 1.1, Sugar 1.2, Protein 3.7
STEAK STUFFED BAKED POTATOES
Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking!
Provided by Jessika6958
Categories One Dish Meal
Time 1h45m
Yield 6 Potatoes, 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
- 3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
- 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
- 5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
- 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
- 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
- 8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
- 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
- 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
- 11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
- 12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!
Nutrition Facts : Calories 522, Fat 30.9, SaturatedFat 12.6, Cholesterol 111.3, Sodium 1394.3, Carbohydrate 32.4, Fiber 3, Sugar 2.1, Protein 30.6
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- Layer your potatoes in a baking pan with onions, then season with salt, paprika, and rosemary. Drizzle with olive oil and bake for 10 minutes.
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