Pan-Fried Steak, Rosemary Potatoes, and Tomato Relish


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Potatoes play an important role in the gluten-free diet, as in this recipe. Thin slices of steak are served over potatoes redolent of fresh rosemary, and then topped with barely warmed fresh tomatoes.


  • New York strip steaks, 2 (12 oz/375 g each)
  • Kosher salt and freshly ground pepper
  • Minced fresh rosemary, tablespoons
  • Extra-virgin olive oil, tablespoons, plus more as needed
  • Cherry or plum tomatoes, 12 oz (375 g), halved or diced
  • Fresh basil, cup (½ oz/15 g) minced
  • Red onion, 3 tablespoons minced
  • Balsamic vinegar, teaspoons
  • Smashed Potatoes with Herbs, using 2 tablespoons rosemary


  1. Place the steaks on a plate and season generously with salt and pepper. Press the rosemary into each side of each steak. Brush with olive oil. Let stand while preparing the relish.
  2. In a small bowl, combine the tomatoes, basil, onion, vinegar, and 1½ tablespoons oil. Season to taste with salt and pepper.
  3. Warm a heavy large frying pan over high heat. Add the steaks and cook as desired, 3–4 minutes on each side for medium-rare. Transfer the steaks to a cutting board. Add the tomato mixture to the frying pan and cook until just heated through, stirring up any browned bits, about 1 minute.
  4. Slice the steaks across the grain and divide among 4 warmed plates. Spoon the tomato relish over the top. Spoon the smashed potatoes alongside and serve right away.