Cast Iron Steak and Tater Bake!
By: Kecia’s Flavor Breakthrough!
I had such plans for tonight’s dinner! Three wonderful new recipes on one plate! Well… it involved grilling and well, Mother Nature has spoken and said that will have to wait for another time! I will grill in pretty much any weather, but wind? I can’t do it! No way, it takes too long for things to get done, cooks uneven. So look forward to a new dish or THREE coming soon.
I had to back paddle, because I wanted to do something new, yet make my guys happy! Sandwiches are always great! Wait… Not with what I already wanted to make (oh two hints on upcoming recipe!) Hmmm… what to make? What to make? Oh I know! A pizza! No… not in the mood for that. I have a thought! Yes! This will be great! Steak, potatoes, veggies OH YES! The best part? It is a NEW cast iron skillet recipe!! Oh my guys will love it! And you know how much I love using that skillet! Yes!!! YES!!!
As for the other recipes? Hopefully tomorrow! Keep watching!
1 tsp. coconut oil
4 – 6 white or red potatoes, peeled and diced (depending on the size of the potato)
1 pound of your favorite cut of steak, cubed, I am using… Sirloin
1 sweet onion, chunky diced or julienned
2 stalks celery chopped
1 bell pepper, chunky chopped (Red or orange for color)
4 cloves garlic, large chop
½ cup beef broth
¼ cup Marsala wine or dry red wine.
Salt and pepper to taste
½ cup light cream
1 tsp parsley
½ cup shredded Parmesan, divided
2 scallions, chopped
Preheat Oven to 400* F
Heat the coconut oil over medium high heat in an oven proof skillet.
Add potato and cook while stirring until they start to brown.
Add steak and give it a good sear.
Now add the onion, celery and bell pepper and cook until just softened, now add the garlic, beef broth and wine, stirring and scraping bottom of pan to get the bits off… yummy!
Add salt and pepper to taste. Now pop that skillet right in the hot oven! Close it up and bake 15 minutes, give it a good stir and pop back in for an additional 10 to 15 minutes until potatoes are tender and tasty!
When you dish is about complete, right after you put it in the second time, pour cream and parsley in sauce pan and heat over medium low heat, stirring often.
When hot, almost bubbling, quickly whisk in ¼ cup of the cheese until smooth and creamy.
Plate a nice scoop (or two!) on serving plate, drizzle a little of the parmesan cream sauce over the top and sprinkle with the scallions and Parmesan cheese. Serve hot with a nice veggie or a salad.
Shared at the Kitchen Dreaming Linky Party