Strip Steak with Potato Wedges

By Giant Eagle

Strip Steak with Potato Wedges

Serves: 4
Prep Time: 10 min.
Cook Time: 30 min.


Preheat oven to 450°F. Set aside 2 tablespoons of the balsamic dressing. Toss the onions with the remaining dressing in a shallow baking dish; place in the oven. Cook, stirring occasionally until all the dressing has evaporated and the onions soften and caramelize a bit, about 20 minutes.

Meanwhile, toss the potato wedges with spice rub. Line a sheet pan with aluminum foil and coat with non-stick spray. Place the potato wedges skin side down on the foil and place in oven to roast for 20 minutes or until tender and browned.

Season each steak with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Heat a large frying pan or cast-iron skillet over high heat. Once hot, add olive oil. Then, gently add the steaks and reduce heat to medium-high and cook, turning occasionally, until cooked to your liking, about 15 minutes for medium*.

Toss the arugula with the reserved dressing. Top the steaks with caramelized onions. Serve with the arugula salad and potato wedges.

*For food safety, cook beef to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving):

Calories 1090, Fat 55g, Sat Fat 20g, Trans Fat 0g, Cholesterol 260mg, Sodium 1380mg, Total Carbohydrate 50g, Fiber 5g, Sugars 11g, Protein 93g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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