Herbed Mojo Steak with Crispy Potatoes
Ingredients
- 3 cloves garlic, grated
- 1 small red chile, thinly sliced
- ⅓ cup flat-leaf parsley
- ⅓ cup fresh cilantro
- ⅓ cup fresh basil
- 2 Tbsp lime juice
- 2 Tbsp orange juice, plus wedges for serving
- ¼ tsp ground cumin
- ¼ cup olive oil, divided
- Kosher salt
- Pepper
- 2 (1-in. thick) strip steaks (about 1½ lb total)
- 2 small red onions, cut into ½-in.-thick wedges
- 4 small yellow potatoes (about 1¼ lb), cut into ¾-in. thick wedges
Instructions
- In a blender, puree garlic, chile, parsley, cilantro, basil, lime juice, orange juice, cumin, 2 Tbsp olive oil, and ¼ tsp salt until smooth.
- Transfer ¼ cup of mixture to a shallow dish and add beef, turning to coat (reserve remaining sauce for serving). Let sit 15 minutes.
- Meanwhile, heat oven to 425°F. Rub 1 Tbsp oil on a large rimmed baking sheet. Arrange onions and potatoes on sheet, season with ½ tsp each salt and pepper, and roast until golden brown and tender, 20 to 25 minutes.
- Heat remaining Tbsp oil in a large skillet on medium. Season beef with ¼ tsp each salt and pepper and cook until browned and to desired doneness, 8 to 9 minutes per side for medium-rare. Let rest for at least 5 minutes before serving with vegetables, reserved sauce, and orange wedges for squeezing.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
530
|
530
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 39 | 39 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 605 | 605 |
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