Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Steak Italiano With Roasted Potatoes

on December 14, 2014

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This is a dish that I came up with in my early years of motherhood. I was always playing around in the kitchen with different ingredients and flavors. Using everything I learned from my mother and grandmother, helped me with having a grasp on important technique is when your cooking. Having learned those basic methods, helped me to come into my own style cooking. This #recipe is so easy, and flavorful, and really doesn’t take very long to make. Let me tell you how I did it. 2014-12-13 17.36.07 2014-12-13 17.44.18

First I started with the sauce for the steaks. In a food processor I added onion, garlic, carrots,can of diced tomatoes, dried parsley flakes,Kosher salt, and pepper. I processed the  ingredients for my Sofrito  until is was at the consistency of a salsa. I poured the sauce into a bowl and set it aside for a minute. Next the potatoes.

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I got some mini tri- color potatoes. On a sheet pan I cut the potatoes in half. I added some olive oil, oregano, Kosher salt, and black pepper. I tossed them with my hands so they all were coated with the oil and seasonings  Placed them in a 450 degree oven for 35-40 minutes until golden on the outside, and fork tender on the inside. After they come out of the oven I sprinkled some fresh chopped Italian flat leaf parsley. Now while the potatoes are roasting in the oven I working on the steaks on the stove top.

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So here I have 3-5 ounce top sirloin fillets. I’ve seasoned them with Kosher salt, black pepper, garlic powder, and a drizzle of canola oil that I’ve rubbed on both sides of the steaks  In a screaming hot cast iron skillet that’s been on the stove heating up, and using a pair of tongs, I place the steaks into the skillet. I have the skillet set on med high heat. You’ll hear that sound when something hits a very hot skillet, and that’s what you want to hear. Now I’m not cooking the steaks I’m just searing them on both sides to get a nice crust. This process only takes a couple of minutes on each side. When you see that brown seared color, take them out and set them aside for just a minute while you get the sauce ready.

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In the same skillet that you seared the steaks in, and the skillet now on med,  I add in canola oil, then some dried oregano, and tomato paste and let that bloom for a minute. Just let the tomato paste and oregano heat up an melt stirring the ingredients around for just a minute. This will bring out the essential oil in the spice and cook the tomato paste for just a minute. Once you’ve done this, add in some low sodium chicken broth and scrape all the bits from the steak off the bottom of the pan with a wooden spoon. Then I add in the Sofrito that I made, letting that bubble up for a few minutes. Stirring the sauce, and cook the sauce, giving the ingredients, a chance to soften and all the flavors marry. This takes around 5-7 minutes to happen. To the sauce, just nestle the steaks in, covering them with a little of the sauce. Let them simmer on med low- med (depending on how hot your stove works) turning the steaks every few minutes. This takes about 15-20 minutes or so depending on how you like your steaks cooked. For me it’s med rare. If you like your steaks more done then leave them simmering in the sauce for for maybe 30-35 minutes. The sauce finishes cooking the steaks. So you see, by the time the steaks are done simmering in that delicious sauce the potatoes will be just about ready to come out. The somewhat braising of the steaks in the sauce keeps the steaks tender and moist. That’s all there is to it. I think that once you try having a steak this way, you’ll definitely want to make this dish again.

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Preparation: 15 minutes
Cooking time: 40 minutes
Yields: 2-3 servings

4 tablespoons of canola oil (2 tablespoons for the Sofrito
1 onion cut into chunks
2 large carrots cut into chucks
2 peeled garlic cloves
1 can of diced tomatoes (fire roasted if you can)
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 tablespoon of dried parsley flakes (really just for color)
3/4’s of a cup of low sodium chicken broth

3 5 ounce steaks ( top sirloin fillets)
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 teaspoons of garlic powder

Ingredients for potatoes:
1 bag of small size potatoes cut in half
1/4 cup of olive oil
2 tablespoons of Kosher salt
1-1/2 teaspoons of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley ( dried is fine)

First prepare your Sofrito using a food processor. Then set your oven to 450 degrees. While the oven is heating up cut all the potatoes in half and oil, and season them, then placing them in 1 layer on a sheet pan. When oven is ready, place your potatoes in. While the potatoes are cooking heat up a cast iron skillet on med high and let it get really hot. When the skillet is ready, place you seasoned and oiled steaks into the pan. Sear the steaks on both sides, take them out and start on the sauce. Turn the skillet down to med then add the oil, oregano, and tomato paste to the pan. Let those bloom, then add the chicken broth. After a minute or two the broth will have reduced, and pour in the Sofrito. Let the Sofrito simmer on med for 5-7 minutes, and the flavors have married with the oregano and tomato paste. Now nestle in the steaks and let simmer on med ( med low if your stove runs hot). Let the steaks and sauce simmer together.Turn them every once and a while so both sides can get into the sauce. This should take about 15-20 minutes for med rare. This is about the time the potatoes will be coming out of the oven, and all you need to do is sprinkle them with a little fresh chopped Italian flat leaf parsley. To serve I let the steaks rest on a plate for 5 minutes or so. The sauce I set on warm on the stove until the steaks have rested. Then I thinly slice them drizzling more of the sauce over the top. Place some of those delicious roasted potatoes along side with a little crusty bread for dipping. You know there’s some extra sauce.


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