Steak and potatoes is a dish as old as time. There are so many different versions from various cultures, the options are endless. I love steak and I love potatoes – Steak Frites happens to be one of my favs; or a filet with garlic mash. I thought to myself, how can I recreate a classic with a few twists too add another dimension of flavor. And that my friends, is how we arrived here. The steak is simple, yet flavorful and tender. And the potatoes, well they had my husband going back for seconds and thirds…and he doesn’t normally like potatoes (unless they are in the form of french fries!). The gouda adds a nice smokiness and by boiling then roasting, the potatoes are soft on the inside and crispy on the outside!
- 1lb Baby Yukon Potatoes
- 2 1/2 Tsp Salt, divided, plus more to taste
- 1 1/2 Tsp Pepper, divided, plus more to taste
- 3 Tbsp Minced Garlic
- 2 Tbsp Oil
- 4oz Gouda, shredded
- 1lb Skirt Steak
- 4 Tbsp Butter
- 3 Tsp Worcestershire Sauce
- Serves: 4
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Total Time: 60 Minutes
Step 1: Heat the oven to 400 degrees Fahrenheit. While oven is heating, bring a large pot of water to a boil and salt generously.
Step 2: Once the water is boiling, add the potatoes. Cover and cook until the potatoes are tender – about 20 minutes.
Step 3: While the potatoes are cooking on the stovetop, pat dry the steak. Season the steak on both sides with 1 1/2 tsp salt, 1 tsp pepper, and the Worcestershire.
Step 4: Once the potatoes are tender, drain and place on a baking sheet. Drizzle with oil and sprinkle with 1 tsp salt and 1/2 tsp pepper. Toss together to make sure all the potatoes are covered.
Step 5: Using a glass cup (or another flat object), gently press down on each potato so it becomes smashed. This will allow them to crisp in the oven. Spread 2 tbsp of the minced garlic amongst the tops of the potatoes. Place in the oven and cook for 25 minutes.
Step 6: When the potatoes have about 10 minutes left, heat a large pan over high heat. Melt the butter. Add the garlic and stir until fragrant.
Step 7: Add the steak to the pan and sear on each side. Reduce heat to medium and continue cooking steak until it reaches desired internal temperature – about 3 minutes on each side for Medium Rare. For less pink steaks, cook longer.
Step 8: Remove the steak from the pan and allow to rest for 5 minutes before slicing.
Step 9: Once the 25 minutes are up for the potatoes, remove from the oven and top with the gouda cheese. Place back in the oven for 3 minutes, until cheese is melty.
Step 10: Slice the steak, serve with the potatoes and enjoy! Try adding a dollop of sour cream to the potatoes for extra creaminess and a bit of tanginess!