Crispy Pan-Seared Steak & Fries with Roasted Tomato
A weeknight bistro dinner: buttery seared steak, oven-crisped fries, and charred roasted tomato on one sheet pan. Ready in 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb russet potatoes
- 2 pieces (8 oz each) beef steaks (ribeye or strip), 1 inch thick
- 2 medium Roma tomatoes, halved lengthwise
- 2 tbsp butter
- 3 sprigs fresh thyme sprigs
- 1 pinch fleur de sel or flaky sea salt
Instructions
- 1
Cut potatoes into 1/4-inch sticks. Toss with 1 tbsp olive oil and salt on a sheet pan.
- 2
Roast fries at 425°F for 12 minutes. Push to the side, add tomato halves cut-side down, roast 6 more minutes.
- 3
Pat steaks dry. Season generously with salt and black pepper on both sides.
- 4
Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high until smoking, about 90 seconds.
- 5
Sear steaks 2 minutes per side without moving. Add butter and thyme, baste for 30 seconds. Rest 2 minutes.
- 6
Plate steak, fries, and roasted tomato. Sprinkle with fleur de sel. Serve immediately.
Tools you’ll need
- sheet pan
- 12-inch cast iron skillet
- oven (425°F)
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