10 Healthy Steak and Potatoes Recipe

If you’re craving something hearty and comforting, a steak and potatoes recipe is just what the doctor ordered. With this simple yet flavorful dish.  

You can prepare a meal that’s sure to satisfy your soul as well as your stomach. So put on your apron and get ready to enjoy a culinary masterpiece! Just remember – the secret to a perfect steak and potatoes recipe is in the details. 

Pay attention to the ingredients and techniques, and you’ll be rewarded with a truly unforgettable dish. 

The Best Healthy Steak and Potatoes Recipe

Embrace the art of cooking and relish the joy of savoring the best healthy steak and Potatoes Recipe: 

1. Grilled Rosemary Garlic Steak with Herb-Roasted Potatoes

This recipe blends the flavorful notes of rosemary and garlic-infused meat with roasted potatoes that are crispy on the outside and soft on the inside, seasoned with fresh herbs.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes Salt
• Ten 1-inch rosemary sprigs
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper
• Two 1-pound boneless rib-eye steaks

Recipe: 

Preheat the oven to 400 degrees Fahrenheit. Cover the potatoes with cold water in a big saucepan. Bring to a boil with a hefty pinch of salt. Simmer for 12 minutes over medium-high heat until tender. Drain.

Return the potatoes to the saucepan and shake over moderately high heat for 10 seconds, or until the potatoes are dry. On a rimmed baking sheet, arrange the potatoes and rosemary sprigs. Toss with the olive oil and season with salt and black pepper to coat. 

Cook for 45 minutes, stirring occasionally, until the potatoes are bubbling and beginning to brown. Pour out any excess oil by tilting the baking sheet. Cook for another 15 minutes, or until the potatoes are golden and crisp.

Meanwhile, preheat a grill or a grill pan. Season the steaks with salt and black pepper and grill over high heat, rotating once, for 8 minutes, or until well-browned and medium-rare. Place the steaks on a cutting board and let aside for 5 minutes to rest. Serve the steaks in thick slices with the potatoes.

2. Balsamic Glazed Steak with Sweet Potato Mash

Perfect for a hearty supper, a juicy steak filled in a spicy balsamic sauce is served with creamy, nutrient-rich sweet potato mash.

Ingredients:

• 1/2 cup balsamic vinegar
• 1/2 cup thinly sliced sweet onion
• 2 tsp Worcestershire sauce
• 1 tsp instant coffee granules 
or ½ tsp chile powder
• 1/2 tsp ground allspice
• 1 lb boneless sirloin steak, 
trimmed of fat
• 1 lb sweet potatoes, peeled and diced
• 1/3 cup milk
• 1/2 tsp sea salt, divided
• 1/8 tsp organic evaporated cane juice
• 1 tsp safflower oil
• Fresh ground black pepper, to taste
• Fresh thyme sprigs for garnish, optional

Recipe: 

Combine the vinegar, onion, Worcestershire sauce, coffee, and allspice in a small bowl. Place the steak in a large baking pan. 2 tbsp vinegar mixture on top, tossing several times to coat. Marinate for 15 minutes, turning once.

Meanwhile, fill a saucepan halfway with water and place a steamer basket on top. Bring water to a boil and place potatoes in a basket. Cover, reduce heat to medium, and steam for 13 minutes, or until fork-tender.

Remove the steamer basket from the saucepan with care, discarding the water. Place potatoes in the pot. Mash the potatoes with a potato masher until smooth. Mix in the milk, 1/4 teaspoon salt, and cane juice gradually. Set aside, covered.

Heat the oil in a large nonstick skillet over medium-high heat. Remove the sirloin from the marinade and place it on the skillet; discard the marinade. Cook the sirloin for 4 minutes on each side. Place on a chopping board and season with 18 tsp salt and pepper.

Return the remaining vinegar mixture to the skillet and bring to a boil over medium-high heat, scraping the bottom and sides of the skillet with a wooden spoon periodically, for 1 to 2 minutes, or until reduced by approximately half.

Remove from heat and toss in the remaining 1/8 teaspoon salt and pepper. Thinly slice the sirloin into 16 pieces against the grain with a sharp knife. Divide the potatoes among the serving plates and top with the sirloin and vinegar reduction. If using, garnish with thyme.

3. Pepper-crusted Filet Mignon and Garlic Parmesan Potato Wedges

A delicate fillet mignon with a peppery top served with oven-baked potato wedges that have been mixed with parmesan and garlic for a delicious crunch.

Ingredients:

• 3-4 large russet potatoes
• 1/4 c. extra virgin olive oil
• 1 tbsp. garlic powder
• 1 tbsp. Italian seasoning
• 1 tsp salt or to taste
• 1/4 tsp Freshly ground black pepper or to taste
• 1/2 c. freshly grated Parmesan
• Chopped fresh parsley for garnish

Recipe: 

Preheat the oven to 400 degrees Fahrenheit. Cut each potato in half lengthwise. Each half should be cut into three wedges.

Combine the potato wedges, olive oil, garlic powder, Italian seasoning, grated parmesan, salt, and pepper in a large mixing basin.

Arrange potatoes in a single layer, skin side down, on a 15x10x1-inch baking pan greased with cooking spray. Any residual coating should be sprinkled on top. Bake for 25-30 minutes or until golden brown and crispy.

Garnish with fresh parsley and serve with your favorite ketchup, ranch, or sauce.

4. Chimichurri Skirt Steak with Loaded Baked Potatoes

Bright skirt steak cooked in chimichurri served with loaded baked potatoes topped with cheese, chives, and Greek yogurt.

Ingredient: 

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 5 cloves garlic (minced)
• 1 shallot (finely chopped)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 cup fresh parsley (finely chopped)
• 2-3 pounds of steak (flank, skirt, or flat iron)
• 1 pound potatoes (cut into wedges)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe: 

In a small bowl, combine the olive oil, red wine vinegar, garlic, shallot, oregano, salt, crushed red pepper, and parsley to make the chimichurri sauce. Whisk until everything is fully blended. Set aside 1/4 cup for later use.

In a big dish or bag, combine the steak and the leftover chimichurri marinade. Place in the refrigerator for at least 2 hours, or overnight.

Preheat the oven to 425 degrees Fahrenheit.

Toss the potatoes with the last tablespoon of olive oil. Roast for 15 minutes, stirring once or twice while cooking, on a large baking sheet.

Pull the sheet pan out of the oven and press the potatoes to the sides. Put the steak in the center of the sheet pan.

Cook for another 15-25 minutes, stirring the potatoes once or twice during the cooking time, or until the potatoes are fork-tender and the steak is cooked to your liking. A medium-done steak will have an internal temperature of 145°F.

If preferred, top with the reserved chimichurri sauce and fresh parsley.

5. Grilled Steak Salad with Warm Potato Medley

For a more casual option, try the grilled steak slices over a bed of mixed greens and warm rainbow potatoes for a cool dinner.

Ingredients:

For Salad:

• 2 tbsp. extra virgin olive oil
• 1 cup creamer potatoes, halved
• 1/4 cup red onion, sliced
• 1 1/2 cups baby bella mushrooms, sliced
• 2 cups grape tomatoes
• 1 strip steak
• 3 cups Romaine lettuce, chopped
• Salt and pepper, to taste
• For the dressing:
• 2 tbsp. extra virgin olive oil
• 1 lemon, juiced
• 1 small garlic clove
• 1 1/2 tbsp. fresh herbs, like basil, oregano, and parsley
• Salt and pepper, to taste

Recipe: 

Preheat the gas grill or grill pan to medium. Brush the vegetables with olive oil if using a gas grill. If using a grill pan, drizzle with olive oil.

Grill the potatoes, sliced side down, along with the onions, mushrooms, and tomatoes (you may want to use a grill basket or cover the grill with foil).

Cook for about 10 minutes, or until the potatoes have softened in the center, the onions and mushrooms have softened, the tomatoes have begun to burst, and there are visible grill marks.

Season the meat with salt and pepper and cook it. Grill for 5-7 minutes on each side for a medium cook. Allow a few minutes for the meat to rest.

Serve the cut steak and vegetables with Romaine lettuce. Dress with lemon-herb vinaigrette.

To make the dressing:

Just until the garlic and herbs are chopped and the ingredients are mixed, combine the olive oil, lemon juice, garlic, herbs, and salt and pepper.

Toss the salad with the dressing.

6. Honey Garlic Glazed Sirloin with Hasselback Potatoes

Serve perfectly sliced Hasselback potatoes with a hint of heat and herbs alongside sirloin steak wrapped in a sticky honey garlic sauce.

Ingredients: 

Ingredients

• 1kg Potatoes
• 4 Tablespoons of Olive Oil
• 4 garlic cloves (smashed and peeled)
• 2 sprigs rosemary (roughly chopped)
• A small handful of Thyme (remove leaves from stalks)
• Salt and pepper to season
• 1 Tablespoon Mānuka Honey
• 1 Tablespoon Mānuka Roasted Garlic & Rosemary Infused Oil

Recipe: 

Preheat the oven to 220°C and lay the oil and garlic on a baking tray with the chopped rosemary. Bake for 10 minutes to become heated and roast the garlic.

Prepare your potatoes while the garlic and oil are heating in the oven.

Hold one potato end and cut across it with a sharp knife to make 1/8-inch slices. Cut two-thirds of the way down the potato, leaving at least a 1/2 inch solid base at the bottom. Use our chopstick method to take the guessing out of making the perfect shape. Continue with the remaining potatoes.

Carefully remove the baking sheet from the oven and lay the potatoes on it, rolling them around to coat them with the oil. When they’re all covered, flip them over and season generously with salt and pepper.

Cook for 30 minutes in the oven. Then, using tongs, gently squeeze each potato’s base to open up the creases. At this time, I drizzle the manuka honey and Garlic and rosemary-infused oil over each potato and between the layers.

This provides flavor and sweetness while also aiding in the caramelization of the potatoes. If the garlic cloves are browned, discard them.

Return the potatoes to the oven for 30 minutes more, or until the largest potato feels soft when pressed with a fork. Remove from the oven and serve immediately.

We topped ours with sour cream and a drizzle of our Mnuka Roasted Garlic & Rosemary Infused Oil, along with a couple of the chopped herbs – delicious!

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 7. Mediterranean-style Flank Steak with Lemon Herb Potatoes

A burst of freshness on your plate is provided by the flank steak seasoned in Mediterranean spices and paired with herb potatoes soaked with lemon.

Ingredients:

• 1 1/2 pounds skirt steak, trimmed
• 1/2 cup red wine vinegar
• 1/2 cup juice from about 4 lemons, divided
• 5 large cloves of garlic
• 2 1/2 teaspoons dried oregano, divided
• 2 teaspoons dried thyme, divided
• 1 teaspoon dried mint
• 4 1/2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper

Then for the Potatoes:

• 1 1/2 pounds small potatoes cut into wedges
• 1/4 cup plus 1 tablespoon dry white wine
• 1/4 cup crumbled feta

Recipe:   

Fill a large resealable plastic bag halfway with skirt steak. Add 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, 3 cloves crushed garlic.

2 teaspoons oregano, 1 teaspoon thyme, mint, 2 tablespoons olive oil, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Seal, mash to incorporate, and set in the refrigerator for 4 to 12 hours to marinate.

Preheat oven to 400°F with the rack in the upper-middle position.

Place the potatoes in a baking dish that can be baked in the oven. Add remaining 2 garlic cloves, 2 1/2 teaspoons olive oil, remaining lemon juice, 1/2 teaspoon oregano, 1 teaspoon thyme, wine, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to potatoes. Stir everything together and set it in the oven to roast.

Light one chimney full of charcoal after the potatoes have been cooking for around 15 minutes. Pour out and scatter the coals evenly over the whole surface of the coal grate once all of the charcoal is lit and covered with grey ash.

Set the cooking grate in position, cover the grill, and let it heat up for 5 minutes. Clean and lubricate the grilling grate. 3 to 5 minutes per side, grill steak over high heat until fully browned on both sides. Transfer to a chopping board and set aside for 10 minutes.

Remove the potatoes from the oven and combine them with the feta. Taste and adjust seasoning as needed. Serve the beef in 1/4-inch pieces against the grain with potatoes right away.

8. Teriyaki Beef with Sesame Roasted Potatoes

Baked potatoes with toasted sesame seeds for crunch and flavor, along with beef marinated in teriyaki sauce for a fusion-inspired meal.

Ingredient: 

Then for the Teriyaki Sauce:

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon dark brown sugar
• 2 teaspoons grated ginger
• 2 garlic cloves grated
• 2 teaspoons cornstarch
• ¼ cup water

Here’s for the Stir-Fry:

• 1 tablespoon avocado oil divided
• 1 onion thinly sliced
• 1 red pepper thinly sliced
• ½ cup water
• 3 cups broccoli florets cut into bite-sized pieces
• 1 pound flank steak thinly sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Steamed white rice for serving
• Sesame seeds for serving

Recipe: 

To make the teriyaki sauce, whisk together soy sauce, rice vinegar, brown sugar, ginger, and garlic in a small bowl. In a small dish, mix the cornflour and water until smooth. Set aside after whisking the cornflour mixture into the tamari mixture.

Set a wok or large skillet over high heat with 12 tbsp avocado oil. When the oil begins to shimmer, add the onion and red pepper. Season with salt and pepper to taste. Cook, stirring frequently, for 3 to 5 minutes, or until the onion is gently browned. Cover the pan closely with foil and steam for 2 to 3 minutes, or until the broccoli is crisp and tender.

Remove the vegetables from the skillet with a slotted spoon and put aside. Pour in the remaining oil. Once the steak is shimmering, season with salt and pepper. Cook for 1 to 2 minutes, tossing regularly, or until the steak is just cooked through.

Return the sauce and saved vegetables to the pan and return to a boil. Reduce the heat to a low level and continue to cook for 2 to 3 minutes, or until the sauce thickens slightly. Over white rice, serve.

9. Herb-crusted Ribeye with Rustic Potato Hash

Perfectly grilled to a golden brown, a succulent ribeye steak topped with rustic potato hash and a variety of fresh herbs.

Ingredient: 

• 1 1/2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Two 6-ounce flatiron steaks (flank or skirt steak works too)
• 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
• 1 large shallot, thinly sliced
• 4 cups chopped kale
• 1 tablespoon lime juice
• 2 tablespoons finely chopped fresh cilantro for garnish

Recipe: 

Whisk together the sea salt, cumin, chili powder, and paprika in a small mixing bowl.

Dry the steaks with a paper towel before placing them on a platter or clean work surface. Season both sides of each steak lightly with half of the spice mixture, pushing it into the meat.

Heat 1 tablespoon olive oil in a large cast-iron skillet. When the pan is smoking hot, add the steaks and cook for 3-4 minutes per side for medium-rare, or until deeply browned on both sides and semi-firm to the touch. Place on a cutting board for at least 10 minutes before cutting.

Pour in the rest of the olive oil. Cook, tossing occasionally, over medium-high heat until the potatoes are golden and soft, about 15 minutes.

If they start to blacken, reduce the heat. Combine the shallot, kale, and remaining spice combination in a mixing bowl. Cook for another three minutes, or until the shallot is tender. Remove from the heat and drizzle with the lime juice.

Slice the meat into 1/4-inch thick slices against the grain. For a rustic presentation, place the steak on top of the potato mixture, sprinkle with cilantro, and serve right in the skillet!

10. Thai Basil Beef Stir-fry with Garlic Mashed Potatoes

For a wonderful East-meets-West dinner, stir-fry tender beef with aromatic Thai basil and serve with creamy garlic mashed potatoes.

Ingredients: 

• 1 tbsp cooking oil of your choice
• 1 red onion thinly sliced
• 4 garlic cloves minced
• 2 tsp chili garlic paste optional
• 1 pound beef sirloin or skirt steak thinly sliced
• 1 red bell pepper thinly sliced
• ¼ cup coconut aminos
• 1 ½ tsp fish sauce
• ½ tsp ground black pepper
• 3 cups Thai/Asian basil leaves loosely packed

Recipe: 

Cooking oil, onion, garlic, and chili pepper in a wok or skillet over high heat. Sauté for 1-2 minutes, or until the onions soften.

Sauté the meat for 2 minutes. Sauté the red bell pepper for another 2 minutes.

Remove any surplus liquid from the pan. Combine the coconut aminos, fish sauce, and black pepper in a mixing bowl.

Allow to cook for 7-8 minutes, or until the bell pepper has softened. Turn off the heat and stir in the basil until it has wilted.

Serve immediately with white rice and more Chilli Garlic Paste on the side.

Conclusion  

Awesome right? Yeah! With a steak and potatoes recipe in your repertoire, you’ll always have a go-to dish that’s guaranteed to please.

 And while it may seem like a simple meal, it’s anything but ordinary. With just a few basic ingredients, you can create something truly special. 

So, don’t be afraid to experiment and make it your own. This dish is a blank canvas, waiting for your culinary creativity to shine. So, get cooking and enjoy the process of creating a meal that’s truly your own.