This is more about the potatoes. I didn’t do anything interesting to the steak. I didn’t need to (we splurged on a nice cut). Nice cuts of steak mean salt, pepper, a little olive oil or butter and a hot pan.
Rosemary potatoes on the other hand – need a bit more attention. Here’s what you need –
- 1 lb of potatoes, peeled, and cut into 1/2” pieces
- 1 tbsp olive oil
- 1 tsp dried rosemary (but fresh would taste better, so if you have that, use it)
- 1/2 tbsp lemon juice
- Salt and pepper to taste
Heat a medium skillet on high and add olive oil. Heat for a moment, then add your peeled and chopped potatoes. Cook, stirring occasionally, for about 10 minutes until the potatoes start to soften. Add rosemary, and stir to incorporate. Cook for another 5 – 6 minutes until potatoes are soft and you can pierce them with a fork. Turn off the heat, add the lemon juice and a sprinkle of salt and pepper.