Bistro Steak and Roasted Potatoes

Make sure to let the meat rest after this steak cooks before slicing so the juices can redistribute.



  • 3 tsp EVOO, divided
  • 4 tsp chopped fresh thyme, divided
  • 1/2 tsp sea salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 3/4 pound medium red potatoes, quartered
  • 8 ounces sirloin steak, trimmed
  • 3 tbsp minced shallots
  • 1/4 cup merlot
  • 1 cup unsalted beef stock
  • 1 tbsp unsalted butter


  1. Preheat oven to 400°F.
  2. Combine 2 tsp oil, 2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400°F for 30 minutes, or until browned, stirring every 10 minutes.
  3. Heat a medium ovenproof skillet over medium heat. Add remaining 1 tsp oil; swirl. Sprinkle steak with remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400°F for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
  4. Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 tsp thyme and shallots to pan; sauté 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes. Serves 2 (serving size: 3 ounces steak, 2 tbsp sauce, and 1 cup potatoes).


While the steak is cooking, consider making Garlicky Spinach as a side. Add the spinach as soon as the garlic turns golden so that it won’t burn.


  • 1 tbsp EVOO
  • 3 garlic cloves, minced
  • 1 5-ounce bag fresh spinach
  • 1/8 tsp sea salt
  • 1/8 tsp freshly ground black pepper


  1. Heat oil and garlic in a large skillet over medium heat for 5 minutes or just until garlic begins to sizzle and turn golden. Add the spinach, and cook for 2 minutes, stirring until wilted. Sprinkle with salt and pepper. Serves 2 (serving size: 1/2 cup).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s