Medium-Rare Steak with Roasted Baby Potatoes and Mashed Potatoes
Ingredients:
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and freshly cracked black pepper, to taste
1 tablespoon olive oil
12-15 baby potatoes, halved
1 tablespoon olive oil (for potatoes)
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup mashed potatoes (prepared to your preference)
Fresh parsley, chopped (for garnish)
2 lime wedges
1/4 cup dipping sauce (soy sauce, horseradish, or any preferred sauce)
Instructions:
Preheat your oven to 400°F (200°C).
Toss the halved baby potatoes with olive oil, garlic powder, thyme, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and tender.
While the potatoes are roasting, heat a cast-iron skillet over medium-high heat and add olive oil. Season the steaks generously with salt and pepper.
Cook the steaks in the skillet for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak cooked differently. Remove from heat and let rest for 5 minutes.
Plate the steaks, slice them against the grain, and arrange on a white dish.
Add a scoop of mashed potatoes beside the steak, and place the roasted baby potatoes next to them. Garnish with fresh parsley.
Serve with a lime wedge on the side and a small bowl of dipping sauce.
Enjoy this elegant and flavorful dish!