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.