My relatives are addicted to this recipe and pester me for it all the time
This recipe is a one-pan wonder, perfect for a weeknight meal! The balsamic vinegar and herbs create a delicious marinade for the steak, while the potatoes roast alongside, soaking up all the flavorful juices.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Steak | 1.5 pounds (sirloin, ribeye, or your preferred cut) |
| Baby potatoes | 2 pounds, halved |
| Balsamic vinegar | 1/4 cup |
| Olive oil | 3 tablespoons |
| Garlic cloves | 5, minced |
| Fresh rosemary | 1 tablespoon, chopped (or 1 teaspoon dried) |
| Fresh thyme | 1 tablespoon, chopped (or 1 teaspoon dried) |
| Salt and pepper | To taste |
| Fresh parsley | 1 tablespoon, chopped (for garnish) |
Instructions:
-
Preheat and Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
-
Make the Marinade: In a big bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
-
Marinate the Steak: Add the steak to the marinade and toss to coat it completely. Let it sit for at least 15 minutes to absorb the flavors.
-
Roast the Potatoes: In another bowl, toss the halved baby potatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Spread them out on the prepared baking sheet and roast for 20 minutes.
-
Finish Cooking: After 20 minutes, take the potatoes out of the oven and push them to the sides of the baking sheet. Nestle the marinated steak in the center.
-
Bake to Doneness: Return the baking sheet to the oven and bake for an additional 15-20 minutes. The final cooking time will depend on the thickness of your steak and your desired level of doneness.
-
Rest and Serve: Once cooked through, remove the baking sheet from the oven. Let the steak rest for 5 minutes before slicing. Garnish with chopped fresh parsley and serve warm with the roasted potatoes.
