THE CORVALLIS CARROT
What you'll be getting:
Steak and Potatoes with Beans
6 oz sirloin steak
150 g parboiled, pre-seasoned, potatoes
80 g green beans
2T seasoning juice (rosemary, garlic, lemon juice, avocado oil, nutritional yeast, salt, pepper)
1 t avocado oil
1/4 c gravy
Equipment needed: lined sheet pan, oven safe sautee pan
Preheat oven to 425.
Place potatoes on the sheet pan. Spread them out a bit so they can brown evenly.
When oven comes to 425, place potatoes in the oven and set timer for 20 minutes.
I normally start cooking the meat when the timer has 10 minutes remaining. Start heating up your oil on high heat. Once the oil is hot, carefully add the steak to the pan.
Sear for 2 minutes on each side.
Once your steak has seared for 2 minutes on each side, place on the sheet pan. Drizzle the rosemary sauce over top of the potatoes. This will give you a medium-rare steak. If you like it more well done, you can sear for 1 minute more on each side.
After your potatoes have been tossed in the rosemary sauce, place the steak in the center, flip it over to get sauce on both sides. Return to the oven for the remaining time (roughly 5 minutes).
Using the pan that had the steak in it, place your beans with a couple of tablespoons of water. Cover and cook for 5 minutes.
When the timer goes off, remove the steak from the oven and let it rest for a couple of minutes.
While you are waiting for the steak to rest you can plate the potatoes and beans.
After you plate the beans, pour the gravy into the pan that had the beans.
Cook until the gravy begins to bubble.
Plate up steak beside the potatoes and beans, top with the gravy.
You can also slice the steak before plating, whatever you prefer. From start to finish this dinner takes 20 minutes. Enjoy.