This recipe was developed by me for STAR Fine Foods. All opinions are 100% my own – I love their products and use them all the time!
Sometimes you just feel like having a steak! (Well, unless you don’t eat meat, in which case, you never feel like having a steak.)
I cook with beef probably once a week, but it’s almost always sliced up and tossed into a stir-fry. Paul is always asking, “Can’t you just grill a steak? You know…A STEAK. Where it’s not cut up? And maybe with some potatoes?”
So, I did!
And I used my new oils from Star Fine Foods. This time, I tried out their Italian Cooking Oil Infused with Basil. It was perfect here, balanced nicely with the mustard and enhancing the flavor of the fresh herbs.
Pan-seared steaks sure don’t need to be boring!
Paul: Can’t you just make a steak? With potatoes?
Me: I just did!
Paul: A steak. Without anything on it. With potatoes…mashed. Not fancy.
Me: I suppose. But by the looks of your clean plate, I’d say you loved this.
Paul: Ya, well…hush.
I win. Again.
The Italian Cuisine Cooking Oil is available at Food City and online here. COMING SOON: Select Safeway/Vons stores.
Herb-Crusted Steaks with Oven Roasted Potatoes
Prep time: 15 minutes
Cook time: 25 minutes
• 1 1/4 pounds small yellow potatoes, scrubbed and cut into 1-inch pieces
• 3 tablespoons STAR Italian Basil infused cooking oil, divided
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• salt and pepper
• 4 (6 ounce) boneless beef top sirloin
• 3 teaspoons mustard
• 1/2 cup mixed finely chopped parsley and tarragon
Preheat oven to 425 degrees. Lightly coat a 9×13 baking dish with nonstick spray. Toss the potatoes with 2 tablespoons olive oil, the garlic, the Italian seasoning, and some salt and pepper. Bake for 25-30 minutes until tender, mixing once to prevent sticking.
Pat steaks dry with paper towels, season with salt and pepper, and coat with the remaining 1 tablespoon of oil.
Heat a large nonstick pan over medium-high. Cook steaks until well browned and have an internal temperature of 125 degrees (for medium-rare), about 3 minutes per side, depending on the thickness of your steaks. Brush tops of steaks evenly with the mustard and sprinkle with the herbs. Serve alongside the potatoes.
(adapted from America’s Test Kitchen)