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Seared Steak with Mini Garlic-Rosemary Hasselback Potatoes & Carrots
Pan-seared striploin steak served with garlic-and-rosemary Hasselback potatoes and roasted carrot sticks. The vegetables roast until fork-tender while the steak is quickly seared and rested before slicing.
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Ingredients
- 8 carrots (Peeled and trimmed)
- 1 small package fresh rosemary (Leaves removed from sprigs and roughly chopped)
- 4 cloves garlic (Peeled and minced)
- 2 lb new potatoes (Thinly sliced Hasselback-style, stopping before the bottom)
- 1.5 lb striploin (New York strip) steak (Patted dry before seasoning)
- black pepper (For the spice mixture; amount not specified)
- extra virgin olive oil (For coating and cooking the vegetables and steak; amount not specified)
- garlic powder (For the spice mixture; amount not specified)
- paprika (For the spice mixture; amount not specified)
- salt (For the vegetables and spice mixture; amount not specified)
Steps
- 1
Preheat the oven to 450°F.
- 2
Wash and dry the fresh produce.
- 3
Thinly slice each potato, stopping about ¼ inch before the bottom so the slices remain attached. Be careful not to cut all the way through, then transfer the potatoes to a large bowl.
- 4
Slide the rosemary leaves off the sprigs, discard the sprigs, and roughly chop the leaves. Add the rosemary to the bowl with the potatoes.
- 5
Peel and mince the garlic, then add it to the bowl.
- 6
Peel and trim the carrots. Slice each carrot in half crosswise, then cut it lengthwise into sticks about ½ inch thick. Add the carrots to the bowl with the olive oil and salt, then toss to coat.
- 7
Transfer the vegetables to a large baking sheet and spread them into a single layer. Arrange the potatoes with their cut sides facing up.
- 8
Place the baking sheet in the oven and roast until the vegetables are fork-tender, about 20–25 minutes.
- 9
Meanwhile, combine the black pepper, garlic powder, paprika, and salt in a small bowl.
- 10
Pat the steak dry with paper towels and place it on a plate. Rub the spice mixture over both sides of the steak, then set it aside.
- 11
When the vegetables have about 15 minutes of roasting time remaining, preheat a large skillet over medium-high heat.
- 12
Once the skillet is hot, add olive oil and swirl the pan to coat the bottom.
- 13
Add the steak and cook for 2–5 minutes per side, or until it reaches the desired doneness.
- 14
Remove the steak to a plate and let it rest for 5 minutes.
- 15
Thinly slice the rested steak against the grain.
- 16
Divide the potatoes, carrots, and sliced steak among four plates and serve.
Notes
The source does not specify quantities for the olive oil, salt, black pepper, garlic powder, or paprika, nor does it specify the steak’s target internal temperature or preferred doneness. Steak cooking time will vary with thickness and desired doneness.
Nutrition per serving
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