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

  Grated

  ⅓ tbsp or 2g

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

• 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

  ⅔ cup, chopped or 107g

• Red potatoes

  Flesh and skin, raw

  2 potato, small or 340g

• Carrots

  Raw

  1 ⅓ cup strips or slices or 163g

Directions

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

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