Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Steak with Roasted Potatoes and Buttery Tomatoes
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 31 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 105 milligrams
- Sodium
- 624 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 43 grams
If tri-tip steak is new to you, it’s time to give it a try. It’s a relatively affordable cut known for a great balance of fat and lean meat with a robust, beefy flavor and tender chew. The steak is seasoned with a simple dry rub to help it sear and create a crust, keeping all those delicious juices inside. In this recipe, it’s paired with crispy roasted potatoes and a quick buttery sauté of cherry tomatoes and scallions to create a satisfying and vibrant weeknight meal.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 31 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 105 milligrams
- Sodium
- 624 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 43 grams
Ingredients
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Directions
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Toss the potatoes, olive oil, 1 teaspoon paprika, 1/2 teaspoon salt, a few grinds of black pepper, 1/4 teaspoon granulated garlic and a pinch of cayenne in a bowl. Arrange on the hot pan and roast, tossing halfway, until browned and cooked through, 20 to 22 minutes.
- Meanwhile, season the steak with salt and black pepper. Combine the brown sugar, the remaining 2 teaspoons paprika, the instant espresso and the remaining 1/2 teaspoon granulated garlic and 1/4 teaspoon cayenne in a small bowl; rub all over the steak.
- Heat a cast-iron skillet over medium heat; brush with olive oil. Sear the steak until browned, 2 to 3 minutes per side. Add to the baking sheet and roast until a thermometer inserted into the steak registers 115 degrees F to 120 degrees F for medium-rare, 13 to 17 minutes. Remove to a cutting board and let rest 10 minutes. Thinly slice against the grain, noting where the grain direction changes.
- Meanwhile, wipe the skillet clean and return to medium heat. Add the butter, scallions, tomatoes and a pinch of salt; cook, tossing, until the tomatoes begin to break down, 2 to 3 minutes. Serve with the steak and potatoes.
