Directions
- 1Let the steak sit at room temperature and salt it up.
- 2Prepare the potatoes: turn the oven on to 400 degrees.
- 3Cut up the potatoes and throw them into a bowl.
- 4Add olive oil, salt, pepper, and lemon juice to the potatoes.
- 5Add rosemary to the potatoes.
- 6Smash the garlic with the flat side of the knife.
- 7Mince the garlic and add it to the potatoes.
- 8Place the potatoes on a baking sheet with parchment paper and a wire rack; bake for 15 minutes at 400 degrees.
- 9Check the potatoes and rotate them if needed; continue baking for another 5-10 minutes until crispy.
- 10Sear the steak in a cast iron pan with beef tallow for 2 minutes per side.
- 11Turn the heat to low, flip the steak and add butter, rosemary, and garlic; let it cook on low heat.
- 12Take the steak off the heat, let it rest on a cutting board, and slice it in.
- 13Toss the cooked potatoes with chopped parsley and a bit more lemon juice.
- 14Serve the steak with the lemon rosemary parsley potatoes.
Ingredients
- 1 steak
- 1 package fingerling potatoes
- 1 bunch parsley
- 1 sprig rosemary
- 1 lemon
- 1 clove garlic
- 2 tablespoons olive oil
- 1 pinch black pepper
- 1 pinch smoked salt
- 1 chunk butter
Equipment
cast iron panovenbaking sheetparchment paperwire rackknife
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