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Roasted NY Strip Steak with Bean and Potato Hash



Ingredients



  • 1 NY strip steak, trimmed

  • 1 cup dried beans

  • 1 medium onion, diced

  • 2 medium potatoes, diced

  • Salt and pepper to taste

  • 2 tablespoons olive oil



Instructions



  1. Preheat your oven to 425 degrees Fahrenheit (or 220 degrees Celsius).

  2. Soak the beans overnight, then rinse and drain. Place them in a saucepan, add fresh water just enough to cover the beans. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour.

  3. While the beans are cooking, season the steak all over with salt and pepper.

  4. Heat an oven-safe skillet on medium heat. Add the steak to the skillet and brown for 2 minutes on each side.

  5. Place the skillet with the steak directly into the preheated oven. Roast for about 12-15 minutes or until desired doneness is reached.

  6. While the steak is roasting, in a separate pan, heat olive oil over medium-high heat. Add the diced onion and potatoes. Cook, stirring occasionally, until the potatoes are golden and crisp, about 10 minutes.

  7. When the beans are tender, drain and add them to the pan with the potatoes and onions. Stir to combine and season with salt and pepper.

  8. Once the steak is done, remove from the oven and let it rest for a few minutes before slicing. Serve the steak slices on top of the bean and potato hash.



Preparation Time


P0Y0M0DT1H30M0S

Cooking Time


P0Y0M0DT1H0M0S

Total Time


P0Y0M0DT2H30M0S

Meal Type & Keywords


Dinner, Steak, Beans, Potatoes, Pan Fry, Oven Roast

Recipe Yield


Serves 2-3

Calories


Approximately 900-1000 kcal per serving.

Roasted NY Strip Steak with Bean and Potato Hash

Ingredients


1 NY strip steak, trimmed (about 250-300 grams)
240 grams dried beans
1 medium onion, diced
2 medium potatoes, diced
Salt and pepper to taste
2 tablespoons olive oil

Instructions


1. Preheat your oven to 425 degrees Fahrenheit (or 220 degrees Celsius).
2. Soak the beans overnight, then rinse and drain. Place them in a saucepan, add fresh water just enough to cover the beans. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour.
3. While the beans are cooking, season the steak all over with salt and pepper.
4. Heat an oven-safe skillet on medium heat. Add the steak to the skillet and brown for 2 minutes on each side.
5. Place the skillet with the steak directly into the preheated oven. Roast for about 12-15 minutes or until desired doneness is reached.
6. While the steak is roasting, in a separate pan, heat olive oil over medium-high heat. Add the diced onion and potatoes. Cook, stirring occasionally, until the potatoes are golden and crisp, about 10 minutes.
7. When the beans are tender, drain and add them to the pan with the potatoes and onions. Stir to combine and season with salt and pepper.
8. Once the steak is done, remove from the oven and let it rest for a few minutes before slicing. Serve the steak slices on top of the bean and potato hash.

Preparation Time


P0Y0M0DT1H30M0S
1 hour 30 minutes

Cooking Time


P0Y0M0DT1H0M0S
1 hour

Total Time


P0Y0M0DT2H30M0S
2 hours 30 minutes

Type of dish


Dinner

Keywords


Steak, Beans, Potatoes, Pan Fry, Oven Roast

Recipe Yield


Serves 2-3

Calories


Approximately 900-1000 kcal per serving.

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Roasted NY Strip Steak with Bean and Potato Hash

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