One-Skillet Meat & Potatoes with Carrots
I noticed something odd on my way home the other day. The leaves have started to turn brown, red and orange. Some have fallen to the ground and have covered the bright green grass, signaling the end of summer. It seems that autumn has decided to show up early. Fall is my favorite season, but even I’m not ready. I want the 70-80 degree weather to stick around a bit longer, but it doesn’t seem likely. I’ve started to prepare for the cool weather by stocking up on hearty vegetables for soups and one-skillet dishes, the perfect cure for the end-of-summer blues. My recipe for one-skillet meat and potatoes feeds up to six and all ingredients can be chopped in advanced. Just store meat and vegetables separately in an airtight container overnight.
2 tablespoons unsalted butter, softened
1 pound baby red potatoes, washed and quartered
3 medium sized carrots, peeled and sliced 1/2 inch thick
1 pound sirloin steak tips, cut 1/2 inch thick
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
2 teaspoons ground black pepper
2 tablespoons ground oregano
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees.
Coat an ovenproof skillet with softened butter. Set aside. Alternatively, use a 2.5- quart ceramic casserole dish.
In a large bowl, combine potatoes and carrots. Add olive oil, salt, pepper and oregano. Mix for about a minute to ensure potatoes and carrots are coated. Add steak and Worcestershire sauce, and stir with a large spoon for about a minute.
Transfer potatoes, carrots and meat to skillet. Place skillet on middle rack and bake for 45-55 minutes, or until steak is browned and potatoes are cooked through. Remove from oven and let sit at room temperature for 10 minutes.
Serve immediately and store left overs in an airtight container for up to 2 days.