Herbed Steaks with Roasted Potatoes #STAROliveOil
  • 4 Tbsp chopped rosemary
  • 4 Tbsp chopped thyme
  • 2 Tbsp Star Picual Olive Oil, divided
  • 2 steaks, your choice of cut
  • 1 shallot, finely chopped
  • ¼ cup red wine
  • ¼ cup beef broth
  • 4 Yukon gold potatoes
  • 2 Tbsp Star Arbequina Olive Oil
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  1. Mix the herbs together in a small bowl. Place ¼ of the herbs on the bottom of a piece of plastic wrap. Rub steak with ½ Tbsp of Picual olive oil and place on top of herbed plastic wrap. Top with ¼ of herb mixture. Wrap plastic wrap tight around the steak. Repeat for the second steak.
  2. Preheat oven to 400 degrees. Line a baking sheet with nonstick foil.
  3. Cut potatoes into 1 inch cubes. Toss with 2 Tbsp of Arbequina olive oil. Spread onto prepared baking sheet and sprinkle with salt and pepper. Roast in oven for 15 minutes or until fork tender. Reduce oven temperature to 350 degrees.
  4. In a large pan, heat remaining 1 Tbsp of Picual olive oil over medium heat. Add steaks and sear on both sides. Transfer pan to the oven and cook for an additional 10 minutes or until desired doneness. Remove from oven and set steaks aside.
  5. Place the pan over medium heat and add shallots. Saute for 1-2 minutes. Pour in red wine and beef broth scraping the bottom of the pan with the spoon to loosen the bits. Simmer for 3-5 minutes. Drizzle over finished steaks on the plate.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/herbed-steaks-roasted-potatoes-staroliveoil/