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.
Minute Steak and Potatoes
Recipe By Michal Frischman
- Cooking and Prep: 2 h 05 m
- Serves: 8
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Contains:
Ingredients (8)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Steak and Potatoes
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Preheat oven to 350°F (175°C). Line a baking sheet with Gefen Easy Baking Parchment Paper.
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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.
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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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Amazing one pot dinner
This one-pot meat and potatoes is delicious and easy and checks all my boxes.. One thing, it definitely needs more than two hours on 350. Try 3 hours on 350 or 2 hours on 400. -
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?Replies:
Whoops! That looks like an error. Thanks! we'll fix it.
yup. -
Replies:
I like to reheat the potatoes separately so that the steak doesn't need to be warmed as much. Otherwise it gets tough.
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Replies:
Good question. The answer is no. This is slow cooked and not all steaks will take well to that.
Please
Log in to post a review How'd it turn out? Write a review.
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Amazing one pot dinner
This one-pot meat and potatoes is delicious and easy and checks all my boxes.. One thing, it definitely needs more than two hours on 350. Try 3 hours on 350 or 2 hours on 400.
Please
Log in to ask a question How'd it turn out? Write a review.
-
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?Replies:
Whoops! That looks like an error. Thanks! we'll fix it.
yup. -
Replies:
I like to reheat the potatoes separately so that the steak doesn't need to be warmed as much. Otherwise it gets tough.
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