This week my local grocery store had T-bones on sell for $7.99 a pound. I could not pass that up. I’m guilty like most people when it comes to being weak for steak. I got a few potatoes while I was at the store to make hash browns to go with some onions and rosemary I had in the refrigerator.

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I like a peppery flavor with my steak, so I seasoned my T-bone up with my blackening seasoning, grilled it and topped it off with some harissa.

What’s harissa just think of it as the North African version of Sriracha.

Crispy rosemary hash browns with a medium cooked steak and some harissa for dinner was pure deliciousness!

 

T-bone with Harissa & Rosemary Hash Browns

Steak with Harissa and Rosemary Hash Browns– This dish brings together a brunch favorite, steak and hash browns. I left out the eggs because this is a T-bone recipe that is full of flavor with an add kick of spice from the harissa sauce but the earthy flavor of the hash brown brings a great balance to the dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 2 T-bone steaks room temperature
  • 2 teaspoons salt
  • 4 teaspoons Savory Blackening Seasoning
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 tablespoons store brought harissa sauce
  • Rosemary Hash Browns:
  • 2 tablespoons unsalted butter
  • 2 tablespoons oil
  • 2 russet potatoes or 4 golden potatoes
  • ½ onion grated
  • 1 stalk rosemary chopped
  • salt to taste
  • black pepper to taste

Instructions

  • Make diamond cuts on both sides of steak, season each steak with 1 teaspoon of salt and 2 teaspoons of savory seasoning. (Sit to the side if possible do this process 1 hour before cooking to let meat marinate.) Heat a grill pan or heavy bottom skillet over high heat, add oil and sear steak for 3 minutes each side. Pop in oven for 5 minutes for medium, 3 minutes for medium rare or 7 minutes for medium well/well done. Take steaks out of pan, add 1 tablespoon of butter to each and let rest for 10 minutes.
  • In a bowl grate potatoes and onions together. Fold in rosemary mixture.
  • Heat a nonstick skillet over medium heat, once hot add 1 tablespoon of oil and 1 tablespoon of butter, add half of the hash mixture, press down evenly and season with salt and pepper cook for 3-4 minutes each side. Slide on plate and repeat with the rest of hash mixture.
  • Serve steak on top of hash browns and garnish with harissa sauce.

Notes

Preheat oven to 400 degrees.
You can use any steak you prefer for this recipe and if you have room serve some eggs on the side for a big brunch.