Ribeye Steak with Provençal Mushrooms and Red Potatoes

Name: Ribeye Steak with Provençal Mushrooms and Red Potatoes
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 3/4 pounds ribeye steak (about 790 grams); 1 1/3 pounds red potatoes (about 600 grams); 1/4 pound mushrooms (portobello and white mushrooms) (about 115 grams); 1 tablespoon parsley (about 10 grams), 6 garlic cloves; as needed Olive oil, salt, and pepper,

Aurea Dias @Aurita

CABA, Argentina

Ribeye steak is the most famous cut in Argentina—high quality and delicious. Enjoy!

Aurea Dias @Aurita

CABA, Argentina

Ribeye steak is the most famous cut in Argentina—high quality and delicious. Enjoy!

Saved

Ingredients

Serves 3 servings

1 3/4 poundsribeye steak (about 790 grams)
1 1/3 poundsred potatoes (about 600 grams)
1/4 poundmushrooms (portobello and white mushrooms) (about 115 grams)
1 tablespoonparsley (about 10 grams), 6 garlic cloves
as neededOlive oil, salt, and pepper,

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Steps

1

Preheat the oven to 350°F (180°C). Prepare the red potatoes and mushrooms.
2

Remove the center sprout from the garlic to prevent bitterness and make it easier to digest. Peel and cut the potatoes into cubes, then toss them with a little olive oil. Roast them first for 20 minutes.
3

Cut the portobello and white mushrooms in half. Chop the parsley and garlic, drizzle with olive oil, and add to the oven with the potatoes for another 15 minutes.
4

Lightly oil a hot grill or skillet. Place the steaks on it and check with your hand to see if they're warm, then flip them.
5

The dish is ready. Enjoy!