Tuscan Steak and Potatoes

Father’s Day is right around the corner (June 19), and well let’s face it, you’re probably JUST about ready to start thinking about that perfect gift for him. My advice to you is this: keep it simple! Give Dad the gift of a full (and satisfied!) stomach this Father’s Day. What he really wants is steak!

With that, the team at Marcia Selden Catering & Events has shared the perfect recipe with us. Now, if you insist on getting dad (another!) tie, that’s alright, too! This recipe is great all year round!

Tuscan Steak & Potatoes

Ingredients

Marinade One large shell steak(about 24oz) about 2 ½ to 3 inches thick
In a plastic container refrigerate overnight with the following ingredients:
2 tablespoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, peeled and sliced

Tuscan Herbed Oil

juice & zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon chopped Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

In a small bowl mix the Tuscan herbed oil ingredients together. Set aside.

Remove the steak from the refrigerator 30 minutes before cooking.

Preheat the oven to 400 degrees

Heat your grill or a grill pan to medium-high heat.

Sprinkle the steak evenly with salt and pepper.

Place the steak on the grill and sear for 5 minutes on each side.

Remove the steak to a baking sheet and place in the oven for 7 minutes for medium rare doneness. Allow the steak to rest for 15 minutes before slicing.

Slice the steak, place on a platter and drizzle the herbed oil.

For the Potatoes

Ingredients

1 lb red new potatoes
6 garlic cloves, peeled& finely minced
2 tablespoon olive oil
1/4 cup of fresh mint, minced
1/4 teaspoon kosher salt
pepper, to taste

Preheat oven to 400 degrees

Halve the potatoes and toss with garlic, olive oil salt and pepper.

Place on a sheet pan and roast for 1 hour. Remove from oven and toss with fresh mint,salt and pepper to taste.