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|Home| 5 Peppercorn Steak with Oven Roasted Potatoes|
|5 Peppercorn Steak with Oven Roasted Potatoes|
York strip steaks or sirloin, about 8-10 ounces each, 1 inch thick
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
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
Thinly slice each piece of steak. Divide the potatoes evenly among
the four plates and fan the steak slices around the potatoes.