TENDER ONE-PAN STEAK AND POTATOES

My family really enjoys eating steak and potato meals but sometimes I just don't feel like all of the clean up afterwards. Usually, you need to use a non-stick skillet for the steak and then you need to use another pot to boil the potatoes, among some other things. On this particular night, I really wanted to keep it simple. I made an earthy rustic sauce using tomato paste, beef stock and red wine vinegar. The secret ingredient in the sauce however, is the anchovy paste. I know it sounds a bit odd but I think once you taste it you'll see how it really helps to bring out the earthy flavours in the dish. At the end you get a tender beef and potatoes dish that will just melt in your mouth.

Serves 2

Ingredients:

  • 4 moist and tender quick fry steaks (usually packaged together)
  • 2 tbsp olive oil
  • coarse salt and freshly cracked black pepper
  • half a medium red onion, sliced thin
  • 1 cup of low-sodium beef stock
  • 1/4 tsp dried rosemary or thyme
  • 1 tbsp tomato paste
  • 2 tsp anchovy paste
  • 2 tbsp red wine vinegar
  • 2 garlic cloves, minced
  • 2 medium sized potatoes, quartered
  • juice of two limes (or cut into wedges when serving)

1. Preheat a large shallow non-stick skillet on medium high heat, drizzle in the olive oil . Season the steaks on both sides with salt and pepper, and start to sear the steaks on both sides. Add in the sliced onion to saute for a minute.

2. In a bowl, combine the beef stock, dried herb, tomato paste, anchovy paste, and the red wine vinegar. Pour and stir in the mixture into the pan to deglaze. Add in the minced garlic and the potatoes and lower the heat down to a gentle simmer. Cover the pan and simmer for about 25-30 minutes. Note: make sure to check the steaks halfway through cooking. If you find the stock cooking out too quickly for you add a bit more stock or water.

3. Once you're ready to serve, juice a couple of limes on top of the steaks. This will give it another layer of flavour and eat!


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