Strip Steak With Rosemary and Garlic
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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).
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 503
- Fat 20g
- Sat Fat 8g
- Cholesterol 94mg
- Sodium 329mg
- Protein 38g
- Carbohydrate 40g
- Fiber 3g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
To freeze: Combine the garlic, rosemary, oil, and steaks in freezer bags and freeze for up to 3 months. To cook: Thaw the steaks in a bowl of cold water or overnight in the refrigerator. Follow the recipe instructions, adding 1 tablespoon
of olive oil to the skillet when browning the garlic and rosemary. Serve with baked potatoes and sour cream.
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