Mediterranean Steak with Potatoes
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 35 G., saturated fats 9 G., proteins 35 G., carbohydrates 24 G., fiber 3 G., cholesterol 107 mg, sodium 639 mg, sugar 4 G.
Calories 560, total fat 35 G., saturated fats 9 G., proteins 35 G., carbohydrates 24 G., fiber 3 G., cholesterol 107 mg, sodium 639 mg, sugar 4 G.
Thyme, tomatoes, and olives add a Mediterranean flair to simple potatoes and meat. Bake potatoes with tomato slices on a bed of fried onions and thyme and serve as a side dish to a grilled steak, topped with a spoonful of relish made from crushed olives and fresh parsley in olive oil.
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.
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:
- 450 g small red potatoes
- 5 tbsp. l. olive oil
- 1 onion, thinly sliced
- 0.5 tsp chopped fresh thyme
- 2 ripe tomatoes
- 700 g flat iron steak (2-3 pieces)
- 10 pitted kalamata olives
- 0.5 cup fresh parsley
- 1 teaspoon red wine vinegar
- 1/4 tsp finely grated orange zest
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Recipes with similar ingredients: red potatoes, beef, Kalamata olives, wine vinegar, Orange zest, tomatoes, thyme
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Place the potatoes on a microwave-safe plate and bake, stirring once, until tender, 6 to 8 minutes.
- Meanwhile, in a medium oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, thyme, a pinch of salt, and some freshly ground black pepper. Cook, stirring occasionally, until the onion is golden brown, 3-4 minutes. Remove from heat and stir in 2 tablespoons water.
- Slice the potatoes and tomatoes into 0.5 cm thick slices. Gently toss in a bowl with 2 tablespoons of olive oil and season with salt and pepper to taste. Lay the slices overlapping on top of the onions. Transfer the pan to the oven and bake until the potatoes are tender and the tomatoes are shriveled and dry, about 25 minutes.
- Meanwhile, season the steaks on both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the steaks and cook for 5-6 minutes per side until medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, vinegar, orange zest, and a pinch of salt. Slice the steak against the grain and divide among plates; drizzle with olive oil and parsley and serve with roasted vegetables.
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