Herb Crusted Steak with Potatoes and Carrots (1 Hour)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

This recipe features a succulent steak encrusted with a fragrant blend of herbs, delivering a burst of flavor with each bite.

The steak is complemented by the natural sweetness of roasted carrots and the earthy comfort of potatoes, making for a well-rounded and satisfying dish.

Whether you’re celebrating an occasion or simply enjoying a weekend feast, this meal is sure to impress with its combination of simplicity and gourmet flair. Let’s begin!

 

  • Prep Time: 10 minutes (excluding marinading time)
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x

Ingredients

Scale

For the Herb-Crusted Steak:

  • 2 ribeye or sirloin steaks (about 1-inch thick)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

For the Roasted Carrots and Potatoes:

  • 4 large carrots, peeled and cut into sticks
  • 4 medium potatoes, peeled and cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Prep and Marinate Steak (30 minutes + marinating time): Combine chopped rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub the herb mixture over both sides of the steaks. Let them marinate for at least 30 minutes, or longer for more flavor.
  2. Roast Carrots and Potatoes (40 minutes): Preheat your oven to 400°F (200°C). Toss the carrots and potatoes with olive oil, dried rosemary, thyme, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 35-40 minutes, or until golden and tender, stirring halfway through.
  3. Cook the Steaks (10 minutes): Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Let the steaks rest for a few minutes after cooking.
  4. Serve (5 minutes): Slice the steaks against the grain. Serve alongside the roasted carrots and potatoes.
  5. Enjoy (1 minute): Enjoy the harmony of flavors in your Herb-Crusted Steak with Roasted Carrots and Potatoes.

Notes

The key to a flavorful steak is the herb crust, which should be aromatic and well-seasoned. Ensure the steak is cooked to your preferred level of doneness and allowed to rest before slicing to retain its juices.

The carrots and potatoes should be roasted until they are caramelized on the outside and tender on the inside. This dish combines the robustness of the steak with the earthy sweetness of the vegetables, creating a meal that is both comforting and sophisticated.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 750
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 40g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 50g
  • Cholesterol: 130mg

Pair this with...

Garlicky Sautéed Spinach

Begin with a generous bunch of fresh spinach, giving it a thorough rinse and patting it dry. In a large pan, heat a glug of olive oil until it's shimmering. Toss in finely chopped garlic — the more, the merrier for garlic lovers! Let the garlic sizzle just a bit, releasing its aromatic magic without letting it brown too much. Swiftly add in the spinach, watching as it wilts and soaks up that garlicky goodness. It'll reduce in size dramatically, but that's where the intense flavor comes in. Season with a pinch of salt and a squeeze of fresh lemon juice, which brightens up the dish wonderfully. Serve it straight from the pan.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.

For Tomorrow's Dinner

Beef Ragu with Pasta (30 Minutes)

Thai Basil Minced Pork (20 Minutes)

Chicken and Salsa Verde Tamales (30 Minutes)

Bone-In Pork Chops in Cherry Wine Sauce (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!