By Chef Rob Malone
Extra Thoughts: Cut vegetables/potatoes ahead of time and store until ready to use. This cuts prep time down significantly.
Food Prep: This recipe can also be made without the protein to be served as a vegetarian dish.
Vegetable Base (skins on – rustic style)
Ingredients:
1 lb. baby sweet potatoes, quartered (bite size)
1 lb. baby mixed potatoes, halved or quartered (bite size)
3-4 carrots, peeled or scrubbed and dice on an angle
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp ground cumin (optional but excellent)
2 cloves garlic, smashed
2-3 sprigs thyme or rosemary
Directions:
1. Preheat oven to 425 degrees
2. Toss all vegetables with olive oil, salt, pepper, paprika, cumin, garlic and herbs.
3. Spread evenly on a large sheet tray (do not crowd)
4. Roast 25-35 minutes, flipping once until sweet potatoes are caramelized, mixed potatoes are fork-tender and carrots are lightly blistered.
5. Remove herbs and garlic cloves before plating if desired.
Steak Options (choose one)
Best cuts for this dish :
- Ribeye – Rich, indulgent, great for plating
- NY Strip – Clean, classic
- Porterhouse – Rich flavorful, incredibly tender
- Sirloin – Leaner, great for slicing
Steak Ingredients:
1 1/2 – 2 lbs. steak (room temp)
Kosher salt & cracked pepper
1 tbsp neutral oil
2 tbsp butter
1 tsp kosher salt
1 garlic clove, smashed
1 sprig rosemary or thyme
Directions:
1. Season steak generously with salt and pepper.
2. Heat cast iron or heavy pan over high heat.
3. Add oil, sear steak 2-4 minutes per side (depending on thickness).
4. Lower heat, add butter, garlic and herbs.
5. Baste for 30-60 seconds.
6. Rest steak 5-8 minutes, then slice against the grain.
7. Combine with vegetables and serve.
Optional Quick Pan Jus (Highly Recommended)
After removing steak:
1. Deglaze pan with: ¼ cup red wine, beef stock, or balsamic
2. Cook until reduced by half
3. Finish with a knob of butter.
4. Spoon over steak and vegetables.