Herb-Crusted Steaks with Oven Roasted Potatoes

Herb-Crusted Steaks with Oven Roasted Potatoes from Very Culinary

by Amy Flanigan on January 14, 2014 · 9 comments

This recipe was developed by me for STAR Fine Foods. All opinions are 100% my own – I love their products and use them all the time!

Sometimes you just feel like having a steak! (Well, unless you don’t eat meat, in which case, you never feel like having a steak.)

I cook with beef probably once a week, but it’s almost always sliced up and tossed into a stir-fry. Paul is always asking, “Can’t you just grill a steak? You know…A STEAK. Where it’s not cut up? And maybe with some potatoes?”

So, I did! 

Herb-Crusted Steaks with Oven Roasted Potatoes from Very Culinary

And I used my new oils from Star Fine Foods. This time, I tried out their Italian Cooking Oil Infused with Basil. It was perfect here, balanced nicely with the mustard and enhancing the flavor of the fresh herbs.

Pan-seared steaks sure don’t need to be boring!

Herb-Crusted Steaks with Oven Roasted Potatoes  using Star Fine Foods Italian Cooking Oil

Paul: Can’t you just make a steak? With potatoes?
Me: I just did!
Paul: A steak. Without anything on it. With potatoes…mashed. Not fancy.
Me: I suppose. But by the looks of your clean plate, I’d say you loved this.
Paul: Ya, well…hush.

I win. Again.

The Italian Cuisine Cooking Oil is available at Food City and online here. COMING SOON: Select Safeway/Vons stores.

Herb-Crusted Steaks with Oven Roasted Potatoes
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes

• 1 1/4 pounds small yellow potatoes, scrubbed and cut into 1-inch pieces
• 3 tablespoons STAR Italian Basil infused cooking oil, divided
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• salt and pepper
• 4 (6 ounce) boneless beef top sirloin
• 3 teaspoons mustard
• 1/2 cup mixed finely chopped parsley and tarragon

Preheat oven to 425 degrees. Lightly coat a 9×13 baking dish with nonstick spray. Toss the potatoes with 2 tablespoons olive oil, the garlic, the Italian seasoning, and some salt and pepper. Bake for 25-30 minutes until tender, mixing once to prevent sticking.

Pat steaks dry with paper towels, season with salt and pepper, and coat with the remaining 1 tablespoon of oil.

Heat a large nonstick pan over medium-high. Cook steaks until well browned and have an internal temperature of 125 degrees (for medium-rare), about 3 minutes per side, depending on the thickness of your steaks. Brush tops of steaks evenly with the mustard and sprinkle with the herbs. Serve alongside the potatoes.

(adapted from America’s Test Kitchen)

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{ 9 comments… read them below or add one }

Joelen January 14, 2014 at 5:51 pm

I love fresh herbs and how it’s used in this, especially with the basil infused oil. Yum!


Joanne January 14, 2014 at 12:03 pm

When will these boys learn to stop arguing with us about what to make with their mouths full? :P


Happy Valley Chow January 14, 2014 at 10:28 am

Yummy! That steak sounds like it has some great flavor and perfect doneness :)


Becca @ Crumbs and Chaos January 14, 2014 at 9:51 am

My husband would so love this! That oil sounds amazing!


Angie | Big Bear's Wife January 14, 2014 at 7:13 am

My husband is a Steak and Potatoes kinda guy! he’d be all over this!


Julie January 14, 2014 at 7:11 am

Just picked up our 1/4 beef from the meat locker (I buy it from our vet, who is also part-time farmer). So yummy! I’ve never gotten brave enough to cook one of the steaks on the stove, though. I’ll look for this and maybe find some before summer. :)


Amy @Very Culinary January 14, 2014 at 10:30 pm

Lol. You don’t hear that title very often: Farmer/Vet. Or wait, maybe you do… I always grill my steaks, but this was sort of an accident, since I ran out of propane. I never thought I’d be happy about that!


Paula - bell'alimento January 14, 2014 at 7:04 am

You can’t go wrong with steak and potatoes!


Dani H January 14, 2014 at 4:41 am



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