Flat Iron Steak and “Loaded” Potato Wedges with smoky mushrooms, roasted tomatoes, cheddar cheese, and sour cream
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Russet Potatoes
- 6 oz. Cremini Mushrooms
- 1 Green Onion
- 2 Flat Iron Steaks
- 4 oz. Grape Tomatoes
- 1 Tbsp. Smoked Paprika
- 1 oz. Shredded Cheddar Cheese
- 2 oz. Sour Cream
Directions
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Prepare two baking sheets with foil and cooking spray. Preheat oven to 425 degrees.
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Thoroughly rinse produce and pat dry.
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Cut potatoes lengthwise into thick wedges. Place potatoes on one prepared baking sheet and toss with 4 Tbsp. olive oil. Roast 15 minutes, remove from oven, and flip potatoes. Return to oven and roast 18-22 more minutes, or until browned and easily pierced with a knife. Remove from oven and sprinkle with ½ tsp. salt.
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While potatoes roast, quarter mushrooms. Trim and thinly slice green onion on an angle. Rinse steaks, pat dry, and season on both sides with ½ tsp. salt and ¼ tsp. pepper.
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Toss grape tomatoes with 1 tsp. olive oil on one side of second baking sheet. Toss mushrooms with 1 Tbsp. olive oil, ½ tsp. salt, and smoked paprika on other side of baking sheet. Roast 20-25 minutes, or until tomatoes are soft and mushrooms are browned.
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Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 4-6 minutes on each side, or until steak is seared and reaches a minimum internal temperature of 145 degrees. Transfer to a plate and let rest 5 minutes.
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After steak has rested, slice thinly against grain before serving. Arrange potatoes and steak on a plate. Top potatoes with mushrooms, tomatoes, shredded cheddar, sour cream, and green onion.