Today, I was quite proud of a meal I kind of threw together, luckily for my family- it came out quite tasty.
I call it, "Steak and Potatoes with a Rosemary twist."
Earlier I picked a few sprigs of rosemary from our flowerbed, to take pictures for my boast about rosemary crackers. I had also thawed steak, and had some red potatoes that I needed to use. Below is what I came up with!
Prep time for this skillet meal was about 15 minutes. Cooking time was about 20 minutes. Not too shabby if I do say so myself.
Recipe below!
Steak and Potatoes with a Rosemary twist (serves 4)
Ingredients:
3 NY Strip Steaks, chopped
1/2 white onion, chopped
4 to 5 red potatoes, cubed
1 cup baby carrots cut in half
1 large tomato, chopped (optional)
1 sprig rosemary, chopped
1/4 cup of red cooking whine
1 or 2 tbsp olive oil
Pinch of garlic powder
Salt to taste
Create it!
1. Combine potatoes, half of the chopped onion, carrots and rosemary in a baking dish. Toss with olive oil and salt, and cover with foil. Bake until carrots and potatoes are tender (approx 15 minutes) at 400 degrees.
2. On your stove top add cooking wine, olive oil and onions. Simmer for five minutes before adding steak.
3. Cook until steak is brown, add salt and garlic powder, and veggies from the oven. Give a good mix and serve!
Enjoy! I think is is our new family favorite!
-Peace, love and all things Sassy!
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