Tuesday Night Recipe

Steak with Roasted Potatoes and Carrots (serves 3-4, save ½ steak and ½ roasted vegetables)

1 ½ lb. steak (any cut, approx. 2” thick)
Salt
Pepper
Onion Powder
Garlic Powder
1 ½ lb. Potatoes, washed and diced into 1 ½ inch chunks.
5 tbls. Olive oil
1 med. Onion, chopped
3 cloves Garlic, chopped
¾ tsp. dried rosemary
½ tsp. dried thyme
6 carrots, peeled and diced into 1 inch chunks.

Preheat the oven to 450 degrees.

Bring a large pot of water to a boil. Add potatoes and boil 5 minutes until just tender on the outside, drain.

Heat 3 tbls. olive oil over stove-top safe 9x13 pan or in a medium skillet. Add onion, garlic, and herbs and sauté until onion is softened, approx. 5 minutes. Add drained potatoes and mix well. Roast in the oven in a 9x13 pan for 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.

When the potatoes have 15 minutes left, toss the carrots with 1 tbls. Olive oil, salt and pepper on a baking sheet and roast with the potatoes for the remaining time.

Meanwhile, leave the steak out to take the chill off from the refrigerator. Season both sides with salt and pepper, onion and garlic powder. Heat 1 tbls. Olive oil in a large skillet over med-high heat and cook the steak for 4-5 minutes on each side. Use a meat thermometer to see if it is done to your liking.