Minute Steak and Potatoes

Michal Frischman Michal Frischman
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Minute steak takes a long time in the oven, but it’s totally worth it. Because it takes so long, it pairs well with a hearty vegetable that can withstand a long cooking time.

2h 5m 8
Easy No Refined Sugar Meat

Contains: Soy, Gluten, Wheat

Directions

Prepare the Steak and Potatoes

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Place potato quarters or halves on the tray and lay the meat on top. Drizzle with olive oil. Sprinkle half the spice mix over the meat and the remainder over the potatoes.

  3. Combine the honey and soy sauce and pour over the meat and potatoes. Toss lightly to combine. Cover the pan tightly and bake covered for 2 hours.

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9 Comments

Michal Cohen •

What would you substitute for soy sauce on Pesach ( I don’t use mock soy sauce)

Celeste Baber •

This did not turn out at all. I blindly listened to the instructions to cook the meat for 2 hours. Tastes like a waaay overdone roast, potatoes how ever, great. The twmpatire is way to high to be "low and slow"

Gitty •

Delicious! Baked it at 350 for 2.5 hour and the meat was super soft and flavorful. This recipe is definitely a keeper.

Shira •

Came out delicious! One thing to add: the onions from the ingredients list are omitted in the directions. I assumed they should be added to the bottom of the pan with the potatoes, but might want to add it to the recipe :)

marci Karoll •

Don't Forget the Onions The ingredients lists an onion. I assume that you meant to tell us to cut it up and mix it with the potatoes. Is that correct?

Michal Frischman Kosher.com Team •
Reply to marci Karoll

Whoops! That looks like an error. Thanks! we'll fix it.

Chaia Frishman •
Reply to Michal Frischman

yup.