Categories: Meals
Ingredients
- 1 Tbsp. Smoked Paprika
- 1 Russet Potato
- 6 oz. Cremini Mushrooms
- 2 Green Onions
- 2 Sirloin Steaks
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Sour Cream
Directions
-
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare two baking sheets with foil and cooking spray.
-
Cut potato lengthwise into thick wedges. Place potato wedges on one prepared baking sheet and toss with 4 tsp. olive oil. Roast 15 minutes. Remove from oven, and carefully flip potato wedges. Roast again until browned and easily pierced with a knife, 18-22 minutes. Sprinkle cooked wedges with ¼ tsp. salt. While potatoes roast, prepare ingredients.
-
Quarter mushrooms. Trim and thinly slice green onions at an angle. Pat steaks dry, and season on both sides with ¼ tsp. salt and ¼ tsp. pepper.
-
Toss mushrooms with 1 Tbsp. olive oil, smoked paprika (reserve a pinch for garnish), and ¼ tsp. salt on second prepared baking sheet. Roast until mushrooms are browned, 20-25 minutes. While mushrooms roast, cook steaks.
-
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are well-browned and reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer to a plate, rest at least 5 minutes, and tent with foil.
-
Top potato wedges with mushrooms, reserved paprika, cheese, sour cream, and green onions. Plate dish as pictured on front of card. Bon appétit!