Strip Steak With Rosemary and Garlic

Strip Steak With Rosemary and Garlic
 Jonny Valiant
Serves 4
preparation
15
minutes
cooking
60
minutes

Ingredients

4
russet potatoes (2 pounds)
6
cloves garlic, thinly sliced
2
tablespoons
fresh rosemary
2
tablespoons
olive oil
2
1-inch-thick strip steaks (1 1/2 to 2 pounds total)
kosher salt and black pepper
1/2
cup
sour cream

Directions

  1. Heat oven to 400° F. Prick the potatoes all over with a fork and bake directly on an oven rack until tender, 45 to 55 minutes.
  2. Meanwhile, in a shallow dish, combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once, for at least 30 minutes (and up to 1 day in the refrigerator).
  3. Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon each salt and pepper. Cook to desired doneness, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  4. Wipe out the skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally, until the garlic is golden, 2 to 3 minutes. Spoon over the sliced steak and serve with the potatoes and sour cream. 

 

Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories 503
  • Fat 20 g
  • Sat Fat 8 g
  • Cholesterol 94 mg
  • Sodium 329 mg
  • Protein 38 g
  • Carbohydrate 40 g
  • Fiber 3 g
What does this mean? See Nutrition 101.