Red wine and thyme t-bone steaks with crisp potato salad
Savor the succulent flavors of our Red Wine and Thyme T-Bone Steaks, paired with a refreshing and crisp potato salad. This gourmet dish, featuring tender beef fillets marinated in red wine, garlic, and fresh thyme, is complemented by a vibrant mix of cherry tomatoes and arugula, perfect for a sophisticated yet easy-to-make meal. Indulge in a culinary experience that's both elegant and delightful.
- 14 Apr 2024
- Cook time 55 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Red wine and thyme T-bone steaks paired with a crisp potato salad is a sophisticated yet straightforward dish that brings out the rich flavors of the beef with an aromatic marinade and the freshness of a simple salad. Whether you're cooking for a special occasion or simply indulging in a gourmet meal at home, this recipe ensures a delightful experience.
Ingredients:
Instructions:
1. In a large pot, bring water to a boil. Add a generous pinch of salt.
2. Add the peeled and cut potatoes to the boiling water. Cook until tender, about 10-15 minutes.
3. Drain the potatoes and let them cool completely.
4. Once cooled, transfer the potatoes to a large mixing bowl.
5. Add the halved cherry tomatoes and arugula.
6. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
1. Preheat your grill or a large skillet over medium-high heat.
2. Remove the steaks from the marinade and pat them dry with paper towels.
3. Grill or sear the steaks for about 4-5 minutes per side, depending on thickness and desired doneness.
4. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
5. Let the steaks rest for 5 minutes before serving.
1. Plate the rested steaks alongside the crisp potato salad.
2. Enjoy the harmonious blend of flavors from the red wine, thyme-marinated T-bone steaks, and fresh potato salad.
Tips:
- Marinate the steaks for at least 30 minutes to ensure they absorb the flavors of the red wine and thyme.
- Boil the potatoes just until tender to maintain a firm texture for the salad.
- Let the cooked potatoes cool completely before mixing them with the arugula and cherry tomatoes to preserve the crispness of the salad.
- Season the steaks generously with salt and pepper before cooking for maximum flavor.
- Use a meat thermometer to check the internal temperature of the steaks, aiming for 130°F (54°C) for medium-rare.
- Allow the steaks to rest for a few minutes after cooking to redistribute the juices, ensuring a juicy and tender result.
This elegant yet easy-to-make dish combines the robustness of marinated T-bone steaks with the light, refreshing elements of a crisp potato salad. Perfectly suitable for various occasions, the complementing flavors will leave a lasting impression on your palate and make you the star of your culinary journey.
| Nutrition Facts | |
|---|---|
| Serving Size | 660 grams |
| Energy | |
| Calories 630kcal | 25% |
| Protein | |
| Protein 60g | 38% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 8g | 22% |
| Sugar 6g | 6% |
| Fat | |
| Fat 33g | 40% |
| Saturated 8g | 27% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 170mg | 31% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.86mg | 66% |
| Vitamin B3 14mg | 87% |
| Vitamin B6 2.26mg | 133% |
| Vitamin B9 99ug | 24% |
| Vitamin B12 7ug | 305% |
| Vitamin C 72mg | 84% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.58mg | 0% |
| Iron, Fe 9mg | 82% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 680mg | 54% |
| Potassium, K 2310mg | 68% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 130mg | 8% |
| Zinc, Zn 9mg | 80% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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