Steak with corn, potatoes and garlic butter
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 770, total fat 46 G., saturated fats 15 G., proteins 46 G., carbohydrates 51 G., fiber 6 G., cholesterol 148 mg, sodium 612 mg, sugar 12 G.
Calories 770, total fat 46 G., saturated fats 15 G., proteins 46 G., carbohydrates 51 G., fiber 6 G., cholesterol 148 mg, sodium 612 mg, sugar 12 G.
If you're dreaming of a classic steak and potatoes dinner, this dish is the perfect homemade option. What makes it truly special is the garlic butter with lemon, oregano, and fresh parsley, which melts deliciously on top of the hot steak. The result is all the flavors of a steakhouse without leaving home.
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 red potatoes, cut into 1 cm pieces.
- 4 tablespoons unsalted butter at room temperature
- 4 cloves of garlic (1 grated, 3 crushed)
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh oregano
- 0.5 tsp finely grated lemon zest + 1 tbsp juice
- 700 g skirt steak, cut into 4 pieces
- 1/4 cup vegetable oil
- 6 ears of corn, kernels removed (about 4.5 cups)
- 4 green onions, thinly sliced
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Cooking the dish according to the recipe:
- Place the potatoes in a large nonstick skillet, cover with water, and season with salt. Bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, pat dry with paper towels, and wipe out the skillet.
- Meanwhile, in a food processor, combine the butter, grated garlic, parsley, oregano, lemon zest, and a large pinch of salt. Process until smooth; set aside.
- Season the steak with salt and pepper. Heat a large skillet over medium heat. Add 2 tablespoons of vegetable oil. Add the steak and cook until well browned, 3-4 minutes per side, or until medium-rare. Transfer to a cutting board and let the meat rest.
- While the steak is cooking, heat the frying pan over high heat. Add the remaining 2 tablespoons of vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are golden brown around the edges, about 5 minutes.
- Add the corn, minced garlic, and a pinch of salt; cook, undisturbed, until the corn is golden brown, about 3 minutes. Add the green onions and cook, stirring, until evenly distributed. Season with salt, pepper, and lemon juice.
- Divide the vegetables among plates. Slice the steak and arrange on plates, topping with garlic butter.
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