Steak and Potato Bowl with Creamy Sauce

 

 

 

 

 

 

Ingredients:

For the Steak:

1 (1-inch thick) boneless, skinless beef steak (such as ribeye or New York strip)
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons butter
1 tablespoon chopped herbs (like parsley or chives)
For the Roasted Potatoes:

2 large potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped parsley
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Prep the Steak: In a bowl, combine steak with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Roast the Potatoes: Toss potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender-crisp.
Cook the Steak: Heat a large skillet over medium-high heat. Add butter and sear the steak for 2-3 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes before slicing.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, parsley, lemon juice, garlic, salt, and pepper.
Assemble the Bowl: Place roasted potatoes in a bowl. Top with sliced steak and drizzle with Creamy Sauce. Sprinkle with chopped herbs.
Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the steak marinade.
Make it a meal: Serve the steak and potatoes with a side salad or vegetables.