The broiler is an underused method of cooking that is easily at our disposal. This meal consists of roasted potatoes with broiled steak and mushroom. The ultimate combination.
The potatoes are boiled before roasting, ensuring the perfect crisp-to-fluffy interior ratio. Rib eye steak is used here because of the marbling of fat which is necessary for a juicy steak.
Ingredients:
1.5kg petite potatoes
1kg ribeye chunks
500g mushrooms, halved
6 cloves garlic
1 cup parsley, chopped
4 Tbsp olive oil
1/2 tsp paprika
1/2 tsp thyme
Salt pepper
Method:
Halve the petite potatoes and boil until cooked through but still firm.
In a bowl, mix the grated garlic, chopped parsley, and the olive oil. Add the boiled potato halves and toss to coat. Season with salt and pepper. Lay the potatoes in a single layer in a large rimmed baking dish.
Bake in a preheated 400F oven for 30-40 minutes until roasted and golden.
Add the ribeye chunks to the same dish you tossed the potatoes in (with leftover oil and garlic), add the paprika, thyme, and salt & pepper. Toss to coat.
Remove the potatoes form the baking dish and add the steak chunks in a single layer.
Add the halved mushroom around the steak. Set the oven broiler on high and put the dish just under it. Broil just until the steak begins to sizzle and sear under the broiler. Do not over-cook to not make it tough. Serve immediately with the roasted potato.
صحة و عافية
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