Beef steak with cherry tapenade

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 23 G., saturated fats 6 G., proteins 41 G., carbohydrates 26 G., fiber 4 G., cholesterol 110 mg, sodium 240 mg, sugar 7 G.

This dish uses a tri-tip beef steak from the flank, which can be deliciously grilled even without a grill or grill pan. The meat is rubbed with a mixture of ground coriander and cumin and pan-fried until crispy on all sides, then finished in the oven along with whole small potatoes. The crispy, golden-brown jacket potatoes are a perfect complement to the juicy steak, and a tapenade of finely chopped cherries with spices in a vinaigrette adds a rich flavor to the entire dish. Its fruity notes perfectly complement the rich flavor of the beef.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tri-tip steak weighing 0.6 - 0.7 kg, trimmed
1 teaspoon ground coriander
1 tsp ground cumin
3 tbsp. unrefined olive oil
0.5 kg of multi-colored small potatoes
220 g cherries, pitted and finely chopped
1/4 cup chopped fresh parsley
3 green onions, thinly sliced
1.5 tsp sherry vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, potato, cherries, coriander, cumin

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F). Combine 1/2 teaspoon each of coriander, cumin, and salt in a small bowl. Sprinkle the spice mixture over the entire surface of the steak and rub it in. Heat a large oven-safe skillet on the stovetop over medium-high heat; add 2 tablespoons of olive oil. Add the steak and cook until browned, about 1 minute per side.
Scatter the potatoes around the steak and toss to coat with oil; season with salt and pepper. Transfer the skillet to the oven and bake until the potatoes are tender and a thermometer inserted into the side of the steak registers 125°F (51°C) for medium-rare, about 20 minutes. Transfer the steak to a cutting board and let rest for 10 minutes. Return the potatoes to the oven and bake until crisp, about 5 minutes more.

In a bowl, combine the cherries, 2 tablespoons of parsley, 1 chopped green onion, vinegar, the remaining 1 tablespoon of olive oil, and 1/2 teaspoon each of coriander and cumin. Season with salt and pepper to taste.
Transfer the potatoes to a large bowl. Add the remaining 2 green onions and 2 tablespoons of parsley and toss to combine. Slice the steak across the grain; top with cherry tapenade. Serve with the potatoes.

Categories:

recipe / Pan / Summer dishes / Calorie content of prepared meals / Main courses / Meat / / Potato dishes / Baked potatoes / Food Network - recipes