Steak and Potatoes

Steak and Potatoes

2 10-14 oz. New York strip steaks (about 1 inch thickness), both sides rubbed with salt and black pepper
4 medium Russet potatoes
1 teaspoon red pepper flakes
1 teaspoon combination of dried thyme, sage, oregano, basil, marjoram
1 teaspoon Spanish paprika
1/4 cup fresh flat-leaf parsley, chopped
6 tablespoons extra-virgin olive oil
salt and black pepper
1 small onion
5 cloves garlic

In a frying pan, heat 4 tablespoons of oil over high heat. When the pan and oil are hot, place the steaks into the pan. Cook each side for 4-5 minutes for medium-rare, 2-3 minutes for rare, 6-8 minutes for well-done. Make sure to flip the meat only once to assure the juices stay in the meat.

Meanwhile, heat 2 tablespoons of oil with parsley and red pepper flakes in a nonstick frying pan. Then, add the potatoes and onions. Stir in the herbs, paprika, salt, and black pepper. You may add a small amount of water if necessary. Then, cover, and cook for 15 minutes. Next, add the garlic. This will assure it will not burn in the pan. Then, cover and cook until tender.

Allow the meat to sit for 4-5 minutes before serving.

Serves approximately 2.