Quick & Easy Rosemary Steak With Fingerling Potatoes and Carrots

< Protein
< Iron
< Zinc
< B Vitamins
< Antioxidant Anthocyanin
< Vitamin A
< Vitamin C
< Vitamin K
< Pantothenic acid
< Folate
< Potassium
< Copper
< Manganese


• 2oz Flank Steak
• 4 cups Organic Fingerling Potatoes
• 3 Large Organic Carrots
• Olive Oil
• Salt
• Pepper
• Dried Rosemary Spice
• Paprika
• Garlic Powder
• 1cup Red Wine (any of your choice – I used Twin Palms Syrah)
• 1 Lemon (optional)


1. Heat some olive oil in a pan under medium heat.

2. Add steak with spices, then cover and brown the steak on both sides, for a total of about 15 minutes.

3. While that’s browning, wash the potatoes and carrots.

4. Cut the carrots into large pieces and throw them into a Pyrex with the potatoes. Add olive oil and all spices, then mix well.

5. When the steak finishes browning take it out onto a cutting board and slice it into approximately 1″ thick and 4″ long slices.

6. Put the sliced steak into the Pyrex with the potatoes and carrots. Pour in the red wine.

7. Roast in the oven (covered with foil) for approximately 45 minutes.

8. Serve with a side of Italian romaine salad.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s