Take the steaks out of the fridge 1 hour before searing.
2
Pat the steaks dry well with paper towels.
Paper towels
3
Rub the olive oil over both sides of the steaks and sprinkle generously with the coarse salt and black pepper.
4
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Cut the vegetables into wedges.
KnifeCutting board
6
In a bowl, toss the vegetables with the olive oil, paprika and salt.
Bowl
7
Spread on a baking sheet in a single layer, without crowding.
Baking pan
8
Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the potatoes are crisp.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
9
Heat a heavy pan over very high heat, until it smokes.
⚙ Greased Flat PanStoveFrying pan
10
Sear the steaks 3 minutes per side, to medium.
Stove
11
Add the canola oil, garlic and rosemary to the pan and spoon the melted canola oil over the steaks again and again, until the garlic is golden.
Stove
12
Let rest 5 minutes.
13
Arrange the steaks in the center of a large plate and surround with the potatoes. Sprinkle the parsley over the potatoes.
592calories
27 gprotein
34 gcarbs
42 gfat
● protein 18%● carbs 22%● fat 61%
Per serving (328 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
