Rosemary Steak Plate & Herb Potatoes
Rosemary Steak Plate with Herb Potatoes features perfectly seared beef steaks seasoned with fresh rosemary and thyme, served alongside crispy roasted baby potatoes and fresh seasonal vegetables including green beans, corn, and carrots. This elegant yet simple dish comes together in under an hour and is perfect for impressing dinner guests or enjoying a restaurant-quality meal at home.
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Servings: 4 servings
Ingredients
- 2 beef steaks 1 inch thick, room temperature for even cooking
- 500 g baby potatoes halved for faster roasting
- 2 tablespoons olive oil divided between steak and vegetables
- 3 cloves garlic minced
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter for finishing
- 2 cups cooked white rice or cauliflower rice for serving
- 1 cup green beans fresh or frozen
- 1 cup sweet corn fresh or frozen kernels
- 1 cup sliced carrots baby carrots work perfectly
- Fresh rosemary sprigs for garnish
Instructions
- Preheat and prepare: Heat your oven to 200°C and toss the halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, the rosemary, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Roast: Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Check doneness: The potatoes are ready when they're easily pierced with a fork and the edges are crispy.
- Season the beef: Pat the steaks dry with paper towels and season both sides generously with the remaining salt and black pepper about 5 minutes before cooking.
- Sear in the skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, then carefully place the steaks in the pan and sear for 4-5 minutes on the first side without moving them.
- Flip and finish: Turn the steaks, add the remaining minced garlic and the butter to the pan, then cook for another 3-4 minutes for medium-rare, basting the steaks with the garlic butter as they cook.
- Rest the meat: Transfer the steaks to a plate and let them rest for 5 minutes before serving, which allows the juices to redistribute.
- Quick sauté method: In a separate skillet over medium heat, warm a small amount of butter and quickly sauté the green beans, carrots, and corn for 5-7 minutes until just tender-crisp.
- Start with the base: Place a mound of cooked white rice slightly off-center on each plate.
- Position the steak: Lean the rested steak against the rice and drizzle with the pan juices and herb butter from the skillet.
- Add the potatoes and vegetables: Arrange the roasted baby potatoes on one side of the plate and the sautéed or steamed vegetables on the other, creating balance and color contrast.
- Garnish: Top with fresh rosemary sprigs and serve immediately while everything is hot.