Steak & Crispy Potato Rounds

Instructions

step 1 Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
/n step 2 Toss the sliced potato rounds with olive oil, salt, black pepper, and paprika until evenly coated.
/n step 3 Arrange the potatoes in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden brown and crispy.
/n step 4 Pat the steak dry with paper towels and season both sides with salt, black pepper, and garlic powder.
/n step 5 Heat olive oil in a skillet over medium-high heat until hot.
/n step 6 Place the steak in the skillet and sear for about 3–4 minutes on the first side until a crust forms.
/n step 7 Flip the steak, add butter to the pan, and cook another 3–4 minutes while spooning the melted butter over the steak.
/n step 8 Remove the steak from the pan and allow it to rest for 5 minutes before slicing.
/n step 9 Slice the steak against the grain into thick strips.
/n step 10 Arrange the crispy potato rounds, sliced steak, avocado slices, and cherry tomatoes on a serving plate.
/n step 11 Sprinkle fresh parsley on top if desired and serve immediately.

Storage and Reheating Tips

Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes in an oven or air fryer at 375°F for about 5–8 minutes to restore their crispiness. Steak is best reheated gently in a skillet over low heat with a small amount of butter to prevent it from drying out. Avocado and tomatoes are best served fresh and should be added after reheating.