Best Top Round Steaks With Rosemary Garlic Potatoes Recipes

ROSEMARY STEAK AND POTATOES (ON THE STOVE)

Rosemary Steak and Potatoes (on the Stove) image

Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!

Provided by Holly Nilsson

Categories Beef Dinner Entree Main Course

Time 30m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable or light olive oil
2 New York strip, strip loin or ribeye steaks (1" thick)
1 teaspoon steak spice (or more to taste)
1 pound baby potatoes (halved)
1 1/2 teaspoons fresh rosemary (chopped)
2 cloves garlic (minced)
salt and pepper to taste
1 tablespoon butter

Steps:

Remove steaks from the fridge at least 30 minutes before cooking.
Rinse potatoes and place in a bowl. Cover and microwave* for 5-7 minutes or until potatoes are tender (If you don't have a microwave, potatoes can be boiled in salted water until tender).
While potatoes are cooking, dab steaks dry with a paper towel and generously season with steak spice.
Preheat 1 tablespoon oil in a large skillet over medium high heat until it is very hot.
Add steaks and cook 4 minutes without disturbing. Flip steak over and cook an additional 4-7 minutes or until steaks reach desired doneness (below).
Remove from the skillet and place on a plate, loosely tented with foil.
While steaks are resting, season potatoes with rosemary, garlic, salt, & pepper.
Add oil, remaining butter, and potatoes to the pan. Allow potatoes to crisp on one side without moving, for about 4-5 minutes. Once crisp, remove potatoes and add to the plate with the steak.

Nutrition Facts : Calories 407 kcal, Carbohydrate 21 g, Protein 25 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 84 mg, Sodium 116 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES

Garlic and Rosemary Steak with Potato-Onion Cakes image

Categories Beef Onion Pepper Potato Broil Fry Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 14

Ingredients

Steak
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar or red wine vinegar
8 large garlic cloves, minced
4 teaspoons dried rosemary, crumbled
1 2-inch-thick boneless top sirloin steak (about 3 1/2 pounds)
Pepper and Onions
1/3 cup olive oil
2 large onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
3/4 teaspoon dried marjoram, crumbled
1/8 teaspoon dried crushed red pepper
Potato-Onion Cakes

Steps:

For steak:
Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
For peppers and onions:
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.