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Home| 5 Peppercorn Steak with Oven Roasted Potatoes
5 Peppercorn Steak with Oven Roasted Potatoes
5 Peppercorn Steak with Oven Roasted Potatoes
Serves 4

4 New York strip steaks or sirloin, about 8-10 ounces each, 1 inch thick
5 Peppercorn Tea Rub, to coat
1 1/2 pounds Yukon Gold potatoes, skin on, washed, cut in half
3 tablespoons olive oil
1 tablespoon minced garlic
1 minced red onion
Salt and pepper to taste

Preheat the oven to 525 degrees, with 2 sheet trays or cookie pans inside. One rack should be near the broiler (about 3-inches away) and the other near the bottom of the oven.

Liberally coat both sides of the steak with the 5 Peppercorn Tea Rub. Place in the refrigerator, covered for at least 30 minutes (preferably overnight).

In a bowl, toss the potatoes with the olive oil, garlic and red onion and season with salt and pepper.

Place the potatoes on one of the hot sheet trays (they should sizzle) and place on the bottom rack of the oven. Bake until well browned, about 20-30 minutes. Keep in the oven.

Place the steaks on the remaining hot sheet tray and place on the top rack of the oven. Broil the steaks for 10 minutes for medium rare.

Thinly slice each piece of steak. Divide the potatoes evenly among the four plates and fan the steak slices around the potatoes.
Copyright 2013 Ming Tsai