Roasted Southwestern Steak and Baby Potatoes
This roasted southwestern steak and baby potatoes is an easy steak recipe with a surprising flavor twist. It breaks from the heavy casseroles you would normally give to someone in need of meal with a fresher take on comfort food. Rubbed with a blend of spices, this roasted southwestern steak is a delicious treat.
This fourth installment of my grief meal series comes from a friend of mine from high school, who took our maternity pictures. She asked if she could make us a meal and said she wanted to make us something different than a casserole or crock pot meal. She had her fourth baby last year and mentioned after he was born she was sick of casseroles and crock pot food. She wanted something fresher, something that stepped it up a notch.
I totally understood what she was talking about. We had some freezer meals prepared, which were all casseroles of course. Aside from those, we had lots of pasta dishes given to us. We hadn’t eaten a meal like steak in forever.
When my friend texted to tell me what she was making for us, she described her steak as “ballin.” But she still worried about cooking for us since I am a foodie. But honestly, it was this meal she made for us that made me remember that food for me is much more than something you eat to stay alive. It’s love and a chance to be creative. It’s enjoyment.
And there is so much to enjoy about this steak. The blend of spices is so flavorful. You have smoky cumin and paprika, a little bit of heat from chili powder, and a mellow spice from all the garlic. Plus you have the totally unexpected flavor of cinnamon. I would never have expected it and couldn’t tell you that there was cinnamon in the spice rub the first time I ate this steak. It becomes a background of sweet and subtly spicy and adds so much depth to the steak.
Also, the potatoes here: totally optional. If you don’t like roasted baby potatoes, go with mashed potatoes. This garlic parmesan twice baked potato casserole would be a fabulous side dish. I will say though, potatoes of any variety go so well with this steak. The steak and seasoning rub will create all these flavorful juices that are just amazing on the potatoes. Of course, if you’re not a potato person you could always sop up the juice with a good piece of crusty bread and it would be fab.
Making the Roasted Southwestern Steak and Baby Potatoes
- The spice rub should be very thick, almost a paste like consistency.
- Adjust the cook time to suit your taste and also the size of your meat. For a more done steak, add time. For a more rare steak, subtract time.
- Make sure to rub both sides of the steak with the spice rub.
- Don’t skip marinading the steak. The marinading time both tenderizes the meat and allows the flavors of the spices to infuse in the beef. This means you can get a very tender piece of steak from a cut that might tend to be tougher.
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Yields 2-3 servings
This easy roasted southwestern steak paired with roasted baby potatoes makes a hearty, comforting meal. With this recipe you can enjoy steak any time of the year.
2 hr, 10 Prep Time
30 minCook Time
2 hr, 40 Total Time
- 1 tablespoons cumin
- 1 tablespoons chili powder
- 1 tablespoons smoked paprika
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cinnamon
- 4 garlic cloves, minced
- 1/3 cup olive oil
- 2-3 pounds skirt or flank steak
- 3 pounds of baby red potatoes, quartered
- 3 tbs olive oil
- 3 cloves of garlic pressed
- 1 tbs smoked paprika
- salt and pepper to taste
- In a small bowl, mash together garlic and salt with the back of a fork. Mix in the spices. Stir in olive oil gradually and blend until a thick paste forms. Rub paste over all sides of steak. Cover steak and let marinate in the refrigerator for 2-12 hours. Preheat oven to 425. Cook covered for 20-30 minutes, depending on desired amount of doneness.
- Quarter the potatoes and put them in a bowl. Add olive oil, pressed garlic, smoked paprika and salt and pepper. Toss together. Spread on a baking sheet lined with aluminum foil and bake at 425 for 30 minutes or until fork tender, flipping potatoes once midway through.