Strip Loin Steaks with Garlic Rosemary Roasted Potatoes and Jus
Here’s a simple, but tasty dinner for two where strip loin steaks are seasoned, seared, plated and tastily served with miniature potatoes roasted with garlic and rosemary. The garlic is roasted skin on so the cloves don’t scorch. Squeeze the garlic out of the skins once plated. Serve the steak and potatoes with a green vegetable, such as broccoli or green beans.
Recipe - Quality Foods
Strip Loin Steaks with Garlic Rosemary Roasted Potatoes and Jus
Prep Time10 Minutes
Servings2
Cook Time40 Minutes
Ingredients
20 miniature potatoes, each halved (see Note)
3 Tbsp + 2 tsp olive oil (divided)
6 to 8 skin-on garlic cloves
2 tsp chopped fresh rosemary, or pinch or 2 dried
salt and freshly ground black pepper, to taste (see Options)
2 strip loin steaks
1/4 cup red wine (see Options)
1/2 cup beef stock
Directions
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Place potatoes, 3 Tbsp oil, garlic, rosemary, salt and pepper in a bowl and toss to combine. Spread potatoes in a single layer on the baking sheet. Roast potatoes, stirring them once or twice, for 30 minutes, or until tender and rich golden. Turn oven to 200 F and keep potatoes warm there.
- Pat steaks dry with paper towel, then season with salt and pepper. Place remaining oil in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Set steaks on dinner plates. Set the plates in oven to keep the steaks warm.
- Set skillet back over the heat and pour in the wine. Simmer and reduce wine until almost completely evaporated. Pour in the stock and bring to a simmer. Turn heat to low. Remove the plates with the steaks on them from the oven. Set some potatoes and garlic beside each steak. Top the steaks with jus and serve.
Note: Bags and metal pans of about one-inch round miniature potatoes are sold in our Produce Department.
Options: Instead of salt and black pepper, use Montreal Steak spice to season the steaks and potatoes. It is sold in our bottled spice and herb aisle. If you don’t want to use wine, replace it 1/4 cup more beef stock.
10 minutes
Prep Time
40 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Western Family - Red Mini Creamer Potatoes, 680 Gram
$5.49$0.81/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Roots Organic - Herbs Rosemary Fresh Organic, 1 Each
$2.99
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Quality Foods - Black Angus AAA 21 Day Aged Strip Loin Grilling Steak, 1 Pound
$21.99/lb$4.85/100g
Western Family - Red Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
Franco American - Beef Gravy, 284 Millilitre
2 for $5
$2.50 was $3.39$0.88/100ml
Directions
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Place potatoes, 3 Tbsp oil, garlic, rosemary, salt and pepper in a bowl and toss to combine. Spread potatoes in a single layer on the baking sheet. Roast potatoes, stirring them once or twice, for 30 minutes, or until tender and rich golden. Turn oven to 200 F and keep potatoes warm there.
- Pat steaks dry with paper towel, then season with salt and pepper. Place remaining oil in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Set steaks on dinner plates. Set the plates in oven to keep the steaks warm.
- Set skillet back over the heat and pour in the wine. Simmer and reduce wine until almost completely evaporated. Pour in the stock and bring to a simmer. Turn heat to low. Remove the plates with the steaks on them from the oven. Set some potatoes and garlic beside each steak. Top the steaks with jus and serve.
Note: Bags and metal pans of about one-inch round miniature potatoes are sold in our Produce Department.
Options: Instead of salt and black pepper, use Montreal Steak spice to season the steaks and potatoes. It is sold in our bottled spice and herb aisle. If you don’t want to use wine, replace it 1/4 cup more beef stock.