Steak and Potatoes – Order of the Day

By Lori Powell

Well, winter hasn’t lost her sense of humor, but I’m really not getting the joke. We are expecting somewhere between four to six inches of snow.

Plants are going back indoors and my shovel is at the ready but at least this time, I only have to deal with a very, very short driveway and a garage! Livin’ in High Cotton!

Steak and potatoes is the order of the day.

Steak and Potatoes
Serves 1 or 2

1/2 pound small baby potatoes
8 mini sweet peppers
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
1 pound boneless rib eye steak, trimmed of all fat (yields about 1/2 lb meat)
1 large garlic clove, chopped
1/2 pound cooked broccolini

Preheat oven to 425F. In a foil-lined small shallow baking pan, toss potatoes and peppers with 1 tablespoon of the oil, the rosemary and salt and pepper to taste. Roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes.

Meanwhile, season steak with salt and pepper. Heat remaining 1 tablespoon oil in a heavy skillet and cook beef, turning once, about 6 minutes total, for medium rare. Let meat rest 5 minutes. Serve beef with potatoes and peppers and the broccolini.

Special Fork bloggers blog Monday through Friday. For more recipes and ideas on your smartphone, check us out at www.specialfork.com. Join the conversation on Facebook and follow us on Twitter @specialforksndy.