Name: Pan-Fried Steak, Rosemary Potatoes, and Tomato Relish
Yield: Makes 4 Servings
Ingredients: Balsamic vinegar, 1½ teaspoons; Kosher salt and freshly ground pepper; New York strip steaks, 2 (12 oz/375 g each); Red onion, 3 tablespoons minced; Minced fresh rosemary, 1½ tablespoons; Extra-virgin olive oil, 1½ tablespoons, plus more as needed; Fresh basil, ⅓ cup (½ oz/15 g) minced; Cherry or plum tomatoes, 12 oz (375 g), halved or diced; Smashed Potatoes with Herbs, using 2 tablespoons rosemary

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

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.

Ingredients

New York strip steaks, 2 (12 oz/375 g each)
Kosher salt and freshly ground pepper</

Dinner
Gluten-free

Method

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.
In a small bowl, combine the tomatoes, basil, onion, vinegar, and 1½ tablespoons oil. Season to taste with salt and pepper.
Warm a heavy large frying pan over high heat. Ad

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Ingredients

Method

Part of