Steak & Crispy Potato Rounds

There’s something magical about a perfectly seared steak paired with golden, crispy potatoes and fresh sides. This restaurant-quality dinner comes together faster than you’d think, delivering impressive results for weeknight dinners or special occasions.

The key to success is high heat for the steak and properly sliced potatoes that crisp up beautifully in the pan. Add fresh avocado and tomato, and you’ve got a complete, balanced plate that tastes as good as it looks.

Ingredients

2 large ribeye or sirloin steaks, about 1.1 lbs total

1 tbsp olive oil

1 tbsp butter

Salt and freshly cracked black pepper, generous amount

1 tsp garlic powder

1 tsp dried thyme or rosemary

4 medium Yukon gold or russet potatoes, sliced into rounds

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

Salt and pepper to taste

1 ripe avocado, sliced

2 fresh tomatoes, sliced

Pinch of salt and cracked pepper for the fresh sides

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