Here's an easy almost-gourmet meal that you can prepare with widely and easily available ingredients.
This meal evolved when I smelled potatoes being cooked by our neighbor. They smelled so good! Suddenly the image and taste of juicy roasted tomatoes and marble potatoes in olive oil came to my mind.
So, I decided to make this image in my mind a reality! I had the potatoes and tomatoes. My sister had rosemary growing in her garden. I wanted to have the dish go with roast chicken but I didn't have any.
Well, my daughter had a pack of mini steaks, so I went with that instead. I went ahead and cooked the dish according to this image I had in my head. I didn't prepare any gravy as I wasn't craving for any but you most certainly can cook some gravy if you want to! Lots of recipes online for making gravy.
I must say I truly loved this dish especially since the roasted tomatoes and potatoes was the taste I was craving. Ohmygosh!!! The tomatoes were sooooo sweet and juicy! I loved them! I haven't really had them in the longest time. There's nothing like a craving satisfied!
Here are the INGREDIENTS I used:
4 mini steaks
24 marble potatoes
6 medium ripe tomatoes, whole
7-8 small sprigs of rosemary
4 garlic cloves, smashed
4 tablespoons butter
Himalayan Pink Salt
Freshly cracked pepper
Refined coconut oil for rubbing on the steaks and pan frying the potatoes and tomatoes
I used a cast iron pan to cook the steaks and a turbo broiler to roast the potatoes and tomatoes.
HOW I PREPARED THE DISH
To prepare the ROASTED POTATOES AND TOMATOES:
Wash all the vegetables well. Scrub the marble potatoes well but don't peel them.
Pre-heat oven to 200 Celsius (400 Fahrenheit)
Pour a tablespoon of oil (I used coconut oil) in the pan over high heat.
Place the potatoes first and cook for 1 - 2 minutes to brown the skin.
Add the tomatoes and cook with the potatoes for another 1 - 2 minutes.
Remove potatoes and tomatoes from pan and transfer to a baking dish and place in the oven. I used a turbo broiler since I don't have an oven.
Drizzle olive oil, place 3 - 5 rosemary sprigs, and season with salt.
Roast for 15 - 20 minutes or till potatoes and tomatoes are done to your liking.
Cooking the MINI STEAKS
How I cooked THE MINI STEAKS
Lightly pat the steaks with a paper towel
Rub oil (I used refined coconut oil) generously on both sides of the steaks
Season generously with salt and pepper.
Heat your pan on high and cook each steak one at a time for 1 - 2 minutes on each side (depending on its size). Sear the sides of the steaks as well. You don't need to add oil to the pan since the steaks are already covered in oil.
Place steaks in a plate.
Turn the heat down to medium.
Melt 1 tablespoon of butter in the pan.
Add 1 smashed garlic clove and 1 rosemary sprig.
Place the steak in the pan and baste the steak with the butter that is now infused with garlic and rosemary.
Baste the steak on each side for 2 minutes or so, depending on the thickness and size of the steak.
Repeat for each of the steaks
Plate each steak and the roasted tomatoes and potatoes separately.
Voila! Nicely browned and seared on the outside and pink and tender on the inside. So tender! Interesting though that the first steak I cooked was medium well and the last steak was rare. I guess it was because the cast iron pan was still quite hot even though I had turned down the heat to medium. By the time I was cooking the last mini steak, the pan had reached the ideal temperature that I was aiming for.
We really enjoyed this meal! Let us know if you make this meal and how it turned out. I'm also open to suggestions to make this better.