Parmesan Steak and Potatoes (Easy One Pan Recipe)
One Pan Parmesan Steak and Potatoes combines marinated steak that's broiled on top of potatoes and finished with a garlic parmesan paste that's bursting with flavor!
Servings: 4
Ingredients
Base ingredients
- 2 pounds sirloin steak trimmed of fat and cut into 1-1 1/2" chunks
- 4 medium Yukon Gold potatoes peeled, cut into large chunks, and soaked in water then dried
- 1/4 cup chicken stock
For the marinade
- 3 cloves garlic
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
For the paste
- 1/3 cup olive oil
- 1 teaspoon crushed hot red pepper flakes
- 5 cloves garlic
- 1 tablespoon dried oregano
- 1/2 cup grated parmesan cheese
Instructions
- Blend the marinade ingredients until smooth. Place the steak chunks along with all of the marinade in a sealable bag and refrigerate for at least 4 hours but preferably overnight. Remove the steak from the fridge 1 hour prior to broiling.
- Blend the paste ingredients until a thick paste forms. If the paste is too thick, add another tablespoon of olive oil. If the paste is too thin, add more grated parmesan cheese. The paste should stick onto the steak and not fall off during roasting.
- Prepare wooden skewers by soaking in water for at least 30 minutes or use metal skewers.
- Preheat oven to 450°F and set rack to the middle level.
- Add the potatoes to a baking dish and pour half of the used marinade on top of them. With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer and season with salt and pepper. Bake the potatoes until they are tender and brown (about 40 minutes).
- Thread the steak chunks onto 4 wooden or metal skewers. Remove the potatoes from the oven and place the skewers on top of the potatoes. Turn on the broiler and place the potatoes and steak into the oven on the middle rack and broil for 4 minutes. Remove from the oven and rotate the steak skewers. Spread the paste all over the steak. Any remamaining paste can be spread onto the potatoes. Return the dish back to the oven and broil for another 4-5 minutes or until the internal temperature of the beef is at least 130°F.
- Sprinkle with parsley and serve. Enjoy!
Notes
- Cut of meat. Sirloin steak works very well for skewers/kebabs but more expensive cuts such as beef tenderloin or ribeye work great too.
- Other proteins. This dish works well with chunks of boneless-skinless chicken thighs or cubes of pork loin or tenderloin.
- Skewers. If using wooden skewers make sure to soak them for at least 30 minutes before using. If the skewers aren't long enought to fit over the top of the baking dish, simply lay them on top of the potatoes.
- Broiling. Broiling on the middle rack for 8-10 minutes will import a good char on the sirloin steak without burning the meat. For a bit more color, move the dish towards the top rack for the last 1-2 minutes but watch carefully.
- Leftovers. Parmesan steak and potatoes can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 1002kcal | Carbohydrates: 36.4g | Protein: 53.7g | Fat: 72.1g | Saturated Fat: 21.1g | Cholesterol: 129mg | Sodium: 1205mg | Fiber: 5.5g | Sugar: 2.7g | Calcium: 164mg | Iron: 5mg
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