Instructions:
1. Roast the Potatoes:
– Preheat your oven to 425°F (220°C).
– Toss the halved baby potatoes with olive oil, minced garlic, salt, pepper, and a sprinkle of finely chopped herbs until they are well coated.
– Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes or until they are golden and crispy on the outside and tender on the inside. Stir halfway through cooking.
2. Cook the Steak:
– Season the steaks generously with salt and pepper on both sides.
– Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil.
– Once hot, add the steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
– A couple of minutes before the steaks are done, add the butter, minced garlic, and fresh herbs to the skillet. As the butter melts, spoon it over the steaks repeatedly.
– Remove the steaks from the skillet and let them rest for a few minutes.
3. Combine and Serve:
– If the potatoes are done, you can toss them into the skillet with the steak juices, or simply place the steak back into the skillet with the potatoes to serve.
– Garnish with additional fresh herbs if desired.
This dish combines the savory juices of a perfectly seared steak with the rustic flavors of garlic herb roasted potatoes for a comforting and satisfying meal. Enjoy!
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