One-Pan Beef and Potatoes.
Sear beef in cast iron, roast it with potatoes and root vegetables, finish with Chain Reaction—one pan, serious flavor
Sear beef in cast iron, roast it with potatoes and root vegetables, finish with Chain Reaction—one pan, serious flavor
Ingredients
FOR THE BEEF
- 2 Pounds petite sirloin steak
- 2 Tablespoons Casa M Spice Co® Cattle Drive®
- 2 Tablespoons olive oil
FOR THE VEGETABLES
- 1 Pound baby potatoes, chopped into 4 pieces
- 1 Large onion, cut into big chunks
- 3 Large carrots, cut into ½ inch slices
- 4 Tablespoons butter
- 2 Teaspoons Casa M Spice Co® Uncontrolled Chain Reaction®
- 1 Teaspoon salt
- ¼ Teaspoon black pepper
- Parsley, chopped for garnish, to taste
Method
-
01
Season the beef
Coat both sides of the petite sirloin with Cattle Drive®—about 2 tablespoons total. This builds a flavor foundation before the sear, so the crust tastes like something, not nothing.
-
02
Preheat the oven
10 minGet your oven to 400°F while you're prepping. You want it hot and ready when the beef hits the skillet.
-
03
Sear the beef
8 minHeat olive oil in an oven-safe skillet over medium-high heat until it shimmers, then lay in the beef. Cook 4 minutes per side—you're building a brown crust that locks in juices and tastes like real beef, not boiled meat.
-
04
Rest the beef
10 minSet it on a cutting board and let it sit. This lets the muscle fibers relax and reabsorb moisture so when you slice it, it stays tender instead of bleeding all over the pan.
-
05
Toast the vegetables
10 minIn the same skillet, melt butter and add potatoes, onions, and carrots. Season with salt, pepper, and Chain Reaction®, stirring often to coat everything in butter and spice. If the pan's looking dry, add a splash more oil to keep things from sticking.
-
06
Assemble for the oven
2 minSlice the rested beef into bite-sized pieces. Push the vegetable mixture to one side of the skillet and arrange the beef on the other side—this keeps everything in one pan and cooks evenly.
-
07
Finish in the oven
12 minRoast at 400°F for 10 to 15 minutes until the vegetables are tender and caramelized on the edges. The beef finishes gently without drying out while the potatoes pick up color.
-
08
Plate and garnish
2 minSprinkle fresh chopped parsley over the top for brightness. It's the final touch that cuts through the richness and makes this one-pan meal feel complete.
From Mike's Notebook
Cut potatoes into quarters so they finish roasting when the beef hits medium-rare, not an hour later.
Sear the beef hard until it won't stick—this takes longer than you think, maybe four minutes a side.
Toss the vegetables with butter and Chain Reaction off heat; the residual pan warmth blooms the spice without burning it.