This recipe was published in my church’s recipe book a few years ago and has become my go-to meal for any occasion. What's not to love about steak and potatoes?


1 1/2 lbs. medium size red potatoes, cut into 1/2" cubes
1 clove garlic, minced
1/2 tsp. dried thyme leaves
Olive or vegetable oil
4 beef rib-eye steaks, 3/8" thick
1/4 tsp. black pepper
1 (8-oz.) pkg. mushrooms, sliced thin
1 T. all purpose flour
1 T. soy sauce
1 T. parsley, chopped


Preheat oven to 475. In medium bowl, mix potatoes, garlic, thyme, 1 T.. oil and 1 tsp. salt. Evenly spread potatoes in 15 1/2" x 10 1/2" jelly roll pan. Bake 20-25 minutes, stirring occasionally, until tender and golden.

While potatoes bake, sprinkle steaks on both sides with pepper and salt. In 12" skillet over medium high heat, cook steaks in 1 tbsp. oil until browned (about 4 minutes per side for rare.) Remove steaks and keep warm. 

In same skillet, heat 2 tsp. oil and cook mushrooms, stirring occasionally, until mushrooms are tender - about 5 minutes. Combine flour, soy sauce and 3/4 cup water. Add sauce to mushrooms, bring to a boil and simmer until thickened - stirring often.

To serve: Stir chopped parsley into potatoes. Arrange potatoes and steak on plates and spoon mushroom sauce over steaks. 


Serves 4