Classic Steak and Potatoes

Ingredients:

• 2 pounds beef Sirloin, Flank, or Strip Steaks
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon fresh rosemary or thyme, chopped (optional)
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper
• Mixed green salad (optional)

Potatoes:

• 1-1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh rosemary or thyme, chopped
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper

Cooking:

1. Combine garlic, olive oil, smoked paprika, rosemary (as desired), salt, pepper in small bowl. Pat steaks dry with paper towel; evenly rub seasoning mixture over both sides.
2. Let stand 15 to 20 minutes to allow flavors to infuse.
3. Preheat oven to 425°F. Toss potatoes, olive oil, garlic, rosemary, salt, and pepper in large bowl until coated. Spread potatoes evenly on baking sheet, cut side down. Roast 25 to 30 minutes, turning halfway through, until golden brown and crispy.
4. Heat large cast iron skillet or grill pan over medium-high heat until hot. Place steaks in skillet and sear 6 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from heat; rest 5 to 10 minutes before slicing.
5. To serve, place steak and potatoes on plate. Serve alongside mixed green salad, as desired.

Nutrition:

Nutrition information per serving, 4 servings:  527 Calories; 25.0 g Total Fat (5.5 g Saturated Fat; 0.0 g Trans Fat; 2.2 g Polyunsaturated Fat; 15.5 g Monounsaturated Fat); 112.0 mg Cholesterol; 600 mg Sodium; 2.3 g Total Carbohydrate; 3.4 g Dietary Fiber; 2.3 g Total Sugars; 0.0 g Added Sugars; 45.0 g Protein; 56.2 mg Calcium; 4.3 mg Iron; 1348.0 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 19.1 mg Niacin; 1.3 mg Vitamin B6; 2.3 mcg Vitamin B12; 445.0 mg Phosphorus; 8.4 mg Zinc; 50.3 mcg Selenium; 187.9 mg Choline