Perfect! If we’re upgrading your Honey Beef & Roasted Potatoes into a steak version, here’s how to do it while keeping those sweet-savory flavors:
Ingredients
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2 ribeye or sirloin steaks (about 250–300 g each)
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2 tbsp honey
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2 tbsp soy sauce
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1 tbsp olive oil
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2 garlic cloves, minced
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Salt and pepper to taste
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Optional: 1 tsp chili flakes
Roasted potatoes: same as before.
Instructions
1. Prepare the potatoes
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Roast as before: 200 °C (390 °F) for 25–30 minutes with olive oil, paprika, rosemary, salt, and pepper.
2. Cook the steak
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Pat the steaks dry and season with salt and pepper.
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Heat a skillet over high heat with olive oil.
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Sear the steaks 3–4 minutes per side for medium-rare (adjust time for thickness).
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In a small bowl, mix honey, soy sauce, garlic, and chili flakes.
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About 1 minute before the steak is done, drizzle the honey glaze over the steak in the pan and let it caramelize slightly.
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Remove steaks from heat and let them rest 5 minutes.
3. Serve
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Plate the roasted potatoes and top the steaks with any pan glaze.
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Garnish with fresh parsley or thyme if desired.