Quickie for Two: Steak and Potatoes

It’s been awhile since I posted a Quickie for Two but I’m posting this because it was such a good, easy meal. The potatoes were amazing! I happen to love carbs, and think they are just fine in moderation, so I try to find different ways of serving them. One way is to mix up the type of potatoes you use – there are so many varieties of color, taste, and size. Red new potatoes are particularly good for roasting and they are amazing with this olive oil herb mix. Enjoy!

  • 2 boneless NY strip steaks (about 1/2 pound each)
  • 1 bag baby spinach
  • 2 large red new potatoes
  • 3 garlic cloves
  • fresh or dried thyme
  • 1/2 lemon
  • Olive oil
  • S/P
  1. Preheat oven to 475. Prepare your potatoes: slice the potatoes into thin slices about 1/4 inch thick and place on a rimmed baking sheet lined with foil. Mince the garlic and the fresh thyme. Mix with about 3 tbsp. olive oil and a generous amount of salt in a bowl. Toss the potatoes in the olive oil mix. Bake until browned about 20 minutes.

  1. While your potatoes bake, wash your spinach and place in a large saute pan with a splash of olive oil. Heat on medium, covered so spinach wilts and sautes. Squeeze the lemon over the spinach and toss occasionally until completely tender and sauteed. Season with S/P.
  2. Season your steak with S/P or your favorite steakhouse seasoning. Heat a large grill pan or skillet and cook to your desired temp. About 3 minutes per side for medium-rare.
  3. Serve steak with potatoes and spinach.

Serves: 2

Recipe source: Original

Time: 30 minutes

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