Steak and Potatoes

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parmesan cheese

  Shredded

  ⅓ tbsp or 2g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Beef short loin

  Porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw

  8 oz or 227g

• Water

  Plain, clean water

  2 tbsp or 30g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Carrots

  Raw

  1 ⅓ cup strips or slices or 163g

Directions

1. Preheat the oven to 350°F.
2. Chop the potatoes into bite-sized pieces and mince the garlic. Place the potatoes in an 8x8 inch baking dish.
3. In a small bowl, combine the melted butter, garlic, salt, and lemon juice. Pour over the potatoes and stir to coat. Sprinkle Parmesan cheese over the potatoes.
4. Bake the potatoes, covered, in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes, or until golden brown.
5. Heat oil in a skillet over high heat. Cook and stir the meat for about 2 minutes, or until browned. Remove from skillet and set aside.
6. Add the potatoes, carrots, and water to the skillet. Bring to a boil, cover, and reduce heat to low. Simmer for 20 minutes, or until the vegetables are tender.
7. Stir in the onions, any juices left from the potatoes, and the meat. Cook and stir on high heat for 5 minutes, or until heated through.