Description
This Steak and Potato Bowls recipe features perfectly cooked sirloin or ribeye steak paired with tender boiled baby potatoes. Seasoned with garlic, fresh rosemary, and olive oil, this hearty and flavorful bowl is perfect for a wholesome meal that comes together in just 45 minutes.
Ingredients
Scale
Steak
- 1 lb (450 g) sirloin or ribeye steak
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for cooking)
Potatoes
- 1 lb (450 g) baby potatoes
- Salt, for boiling water
- 1 tablespoon olive oil (for drizzling)
Seasonings and Extras
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
Instructions
- Prepare the potatoes: Wash the baby potatoes thoroughly, cutting the larger ones in half to ensure even cooking. Place them in a pot of salted water and boil for 10-15 minutes until they are fork-tender. Drain and set aside.
- Season and rest the steak: Allow the steak to sit at room temperature for 15 minutes to ensure even cooking. Season both sides generously with salt and black pepper.
- Cook the steak: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare doneness. Adjust cooking time if you prefer your steak more or less done. Once cooked, transfer the steak to a plate and let it rest for 5 minutes to keep juices locked in.
- Slice and assemble: Slice the rested steak against the grain into thin strips. Arrange the boiled baby potatoes in serving bowls, drizzle with 1 tablespoon olive oil and sprinkle with minced garlic and chopped rosemary for extra flavor. Top potatoes with slices of steak and drizzle some of the skillet juices over the top for added richness.
- Optional toppings: Enhance your bowls by adding optional toppings such as shredded cheese, fresh herbs like parsley or chives, or your favorite sauces like chimichurri or a creamy horseradish sauce.
Notes
- Allowing the steak to rest before slicing ensures a juicier and more tender result.
- You can roast the baby potatoes instead of boiling them if you prefer a crispy texture.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
- Leftover steak can be stored in the refrigerator for up to 3 days and used in salads or sandwiches.
- For a lower-fat option, use sirloin steak instead of ribeye and reduce olive oil quantities.
