Bistro Steak And Roasted Potatoes Recipe

Name: Bistro Steak And Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons olive oil, divided; 4 teaspoons chopped fresh thyme, divided; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3/4 pound medium red potatoes, quartered; 8 ounces sirloin steak, trimmed; 3 tablespoons minced shallots; 1/4 cup dry red wine (such as merlot); 1 cup unsalted beef stock (such as Swanson); 1 tablespoon unsalted butter

Servings: persons

1
Preheat oven to 400u00b0.
2
Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400u00b0 for 30 minutes or until browned, stirring every 10 minutes.
3
Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400u00b0 for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
4
Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; saute 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 teaspoons olive oil, divided, 4 teaspoons chopped fresh thyme, divided, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Bistro Steak And Roasted Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bistro Steak And Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions