You can’t go wrong with a steak dinner, especially with flavorful beef, fuss-free roasted potatoes and onions, and a dab of herb butter to melt into everything.
What You Get
Spring onions or shallots
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Preheat the oven to 450°F. Line a sheet pan with foil. Remove the steak and butter from the fridge and let them come to room temperature.
Trim and cut the spring onions into halves, quarters, or thick slices, depending on size. In a bowl, combine the spring onions and potatoes, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Arrange evenly on the prepared pan and roast until the potatoes are browned and the onions are soft, about 20 minutes.
Meanwhile, season the steak on both sides with salt and pepper. In a cast-iron skillet or sauté pan over high heat, warm 1 tablespoon olive oil. When searing hot, add the steak and cook until browned, 5 minutes. Flip and continue to cook until done to your liking, 5 minutes longer for medium-rare, depending on the thickness of the steak. Transfer the steak to a cutting board to rest, 5 minutes. Top with 1 tablespoon of the herb butter and let it melt.
When the steak is ready, slice it against the grain. Divide the steak between plates, with the roasted potatoes and spring onions on the side. Top with more herb butter, sprinkle with salt and pepper, and serve warm.