Buttered Rosemary Strip Steak
with a Wedge Salad and Thyme-Roasted Potatoes
Buttered Rosemary Strip Steak
Juicy strip steak gets a fragrant butter and rosemary finish, served with a crisp wedge salad and thyme-roasted potatoes for a classic, satisfying dinner.
Ingredients
For 2 servings
- 12 ounce Fingerling Potatoes
- 4 ounce Heirloom Grape Tomatoes
- 1 unit Lemon
- 12 ounce New York Strip Steak
- 1 unit Romaine Lettuce
- ¼ ounce Rosemary
- 1 unit Shallot
- 4 tablespoon Sour Cream
- ¼ ounce Thyme
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories780
Protein40g
Carbs46g
Fat52g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the butter and sour cream accents for olive oil or a plant-based unsweetened yogurt. For vegetarian eating, replace the steak with thick grilled mushrooms, cauliflower steaks, or a seared tofu cut, keeping the same herb-forward flavors.
What to serve with it
Serve with a crisp green salad, charred green beans, or sautéed mushrooms to echo the savory rosemary notes and balance the rich steak. A light red wine or sparkling water with lemon works well alongside the potatoes and creamy finish.
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