Baked Steak with Roasted Potatoes and Broccoli

Jan here, enjoying our sunny January weather!

It's been a mild winter for us so far, with temperatures above freezing most days, plenty of sunshine...but very little snow. That isn't good news, though, because we count on a snowy winter to provide moisture for next summer!

But since we can't change the weather, we may as well enjoy it, right?

And in the middle of the winter, what is better than comfort food?

This recipe for Baked Steak is so easy and delicious, and it's practically no-fail! I first shared it almost four years ago and it's still one of my favorite ways to fix steak.

Baked Steak

serves two 
ingredients:

two steaks - round steak works best, I had rib-eye on hand

1/4 cup flour

salt & pepper to taste

2 Tablespoons oil (I used one Tablespoon each of coconut oil and butter)

2-3 cups beef stock

2 Tablespoons Worcestershire Sauce

1 small onion, sliced

Preheat your oven to 375°.

In a Dutch Oven, or other large pan that you can use both on top of the stove and in the oven, heat the oil.

Mix the flour, salt and pepper together and dredge the steaks in it. Place the steaks in the pan in the hot oil and brown both sides.

Remove the steaks, and pour in part of the beef broth and bring to a boil. Scrape the yummy bits off the bottom of the pan as the broth is heating and mix them in. 

Add the Worcestershire sauce, more broth, and half of the sliced onions.

Layer the browned steaks on top of the onions, add the rest of the sliced onions, and the rest of the broth.

Cover and bake at 375° for 1 1/2 to 2 hours.

Cook some potatoes in your favorite way - I quartered and boiled some red potatoes and seasoned them with salt, pepper, and butter.

Serve with a big salad, and maybe some homemade bread, if you have any. 

That's the way we enjoyed the steak back in 2017, but these days I'm roasting the potatoes more often than using any other way of fixing them!

Sorry, no pictures, but it's easy-peasy:

I use either Yukon Gold or red potatoes for this dish.

First, cut the potatoes into 1 1/2" cubes (roughly - after all, how can you cut a round vegetable into cubes?) If you're using the baby size, just cut them in half. 

Put them in a large bowl and add a couple Tablespoons of olive oil, salt and pepper to taste, garlic (fresh or powdered,) and a few Tablespoons of Parmesan cheese (the kind that comes in the can.)

Mix it all to coat, then put the potatoes into a pan - it works well to use a cookie sheet lined with parchment paper, or you can generously grease a 9 x 13 pan. Make sure to leave plenty of the oil/seasonings mixture in the bowl!

Roast in a preheated 375° oven (I just stick the pan in beside my Dutch oven) for about 15-20 minutes.

Meanwhile, put some frozen or fresh broccoli florets in the mixing bowl and stir until they're coated thoroughly. Add more olive oil and seasonings if you need to.

When the 15-20 minutes are done, stir the potatoes, then shove them to one side and add the broccoli. 

Roast them for an additional 15-20 minutes.

How is winter faring in your part of the country? Enjoy it while it's here, because before we know it, spring will be arriving!

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com