Steak & Parmesan Potatoes

Recipe Directions

1. Preheat your oven to 425 degrees fahrenheit. Keep the steak in the refrigerator until step #4.
2. Add 1/2 tbsp of oil (per 2 servings) to the bottom of a skillet or saute pan. Place the hasselback potatoes (a) in the pan. Drizzle 1/2 tbsp of oil (per 2 servings) over the potatoes and season with a pinch of salt and pepper. (Note: If any of the carrots (b) are the same length and width as the potatoes, put them in the pan during this step and drizzle with oil.)
3. Place the pan of potatoes in your 425 degree oven and bake for 10 minutes. After 10 minutes, remove the pan from the oven. Add the hasselback carrots (b) to the pan, then pour the beef jus (c) over the potatoes and carrots. Place back in the oven for 10 minutes.
4. After 10 minutes, remove the pan from the oven. Baste the potatoes and carrots twice with the beef jus by using a spoon to scoop up some of the jus and pour it over top. Place the pan back in the oven for 10 minutes. At this point, take the steak (d) out of the refrigerator to temper.
5. After 10 minutes, baste the vegetables again, and place back in the oven for a final 10 minutes (the total cook time will be 40 minutes for potatoes, and 30 minutes for carrots).
6. When the vegetables go back in the oven, cut open the package of steak and place on a plate. Season both sides with a pinch of salt & pepper.
7. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 3 minutes.
8. While the steak is searing, pull the pan of vegetables out of the oven. There should still be 5-6 minutes left in the cook time for the vegetables. Sprinkle parmesan (e) over the vegetables and place the pan back in the oven for the remaining cook time.
9. After 3 minutes, flip the steak over and sear the other side for 3 minutes. After searing, let the meat rest on a cutting board for 2 minutes.
10. When the potatoes and carrots have finished cooking, pull the skillet from the oven. Spoon the potatoes and carrots on to your serving plates. Slice the steak into 1/2 inch thick slices and place beside the vegetables. Pour the chive chimichurri (f) over the steak.