Ingredients:
3 lbs red potatoes, rinsed and cut into 1-1 ½” chunks
1/3 cup extra virgin olive oil
1 tsp salt
½ tsp pepper
½ cup Parmesan cheese
6 garlic cloves, minced
1 tsp onion powder
1 tsp rosemary
1 tsp parsley
1 tsp thyme
non-stick cooking spray
2 ½-3 lbs steak, cut into strips or cubed (sirloin, strip, tenderloin, or stew pieces)
Salt and pepper to taste
2 tbsp olive oil
5 cloves of garlic
3 tbsp butter
1 ½ tbsp dried parsley
(Optional ingredient)
Melted butter to drizzle over potatoes
Directions:
For potatoes: Preheat oven to 400. Cook potato chunks in boiling water for 7 minutes. While potatoes are cooking, add extra virgin olive oil, salt, pepper, Parmesan, garlic, onion powder, rosemary, and thyme to a large bowl. Stir to combine ingredients. Grease a baking sheet (I use non-stick cooking spray) and set aside. Drain potatoes after 7 minutes and add them to the bowl. Gently fold to distribute oil and spices evenly. Put potatoes on baking sheet in a single layer and bake for 25 minutes, turning them after 15 minutes. After you turn them, begin cooking the steak. Potatoes should be golden brown with a light crisp. If you want them even crispier, allow 3-5 more minutes in the oven. When they are done, remove from oven and plate them.
(Optional)
You can melt a few tablespoons of unsalted butter and drizzle it over the potatoes after removing them from the oven for even more flavor.
For steak: Add salt and pepper to steak. Heat olive oil in large pan over high heat. Reduce heat to medium high and add steak to pan. Stir occasionally and cook until steak is just about done to your taste; from 3-7 minutes. Add the garlic and butter to the pan. Cook for another minute or so while stirring to coat all pieces. Plate and sprinkle parsley over steak and serve with potatoes. You can also add a vegetable to this dish, but my husband likes it as-is.