Chef Jason Goldstein of Chop Happy joined "Good Morning America" on Saturday to share a simple steak dinner recipe, with intentional extra servings to revamp the meal into a delicious, easy breakfast.
Serves: 2 with leftovers
Prep Time: 11 minutes
Cook Time: 9 minutes
Ingredients
For crispy potato
2 pounds small Yukon gold potatoes
4 cups chicken broth (low sodium)
2 tablespoons salt
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon salt and pepper
For steak
1 (1 inch) New York strip steak
1 tablespoon chili seasoning
1 teaspoon salt and pepper
2 tablespoons extra virgin olive oil
Directions
Preheat the oven to 500 degrees Fahrenheit.
Place the whole potatoes, chicken broth and two tablespoons of salt in a pot. Turn it to high and when the chicken broth comes to a boil start the timer for 11 minutes.
While the potatoes cook, pour two tablespoons of olive oil, a teaspoon of salt and a teaspoon of pepper on the sheet tray. Smear the mixture all over the sheet pan so the bottom of the potatoes season well. Drain and place the hot potatoes on sheet tray. With the back of a cup or potato masher, lightly smash the potatoes so they're flat but still intact.
Drizzle more olive oil, salt and pepper on top of the potatoes. Add one teaspoon of garlic powder to the top of the potatoes.
Then drizzle olive oil, salt, pepper and lots of chili seasoning on both sides of the steak and place it on the sheet tray.
Place the sheet tray on the top rack for four minutes, then flip the steak and cook it four more minutes for medium rare (5 to 6 minutes for medium).
Serves: 2
Ingredients
1 leftover New York strip steak (cut in chunks)
1 pound of leftover cooked Yukon gold potatoes (chopped in chunks)
1/2 onion (chopped)
1 red pepper (chopped)
1 cup cheddar cheese shredded
1/2 cup salsa
2 scallions chopped
2 medium tortillas
1 tablespoon oil
Directions
Add oil, onions, peppers and jalapeños on medium high heat for one minute.
Then add the potatoes and steak and sauté for 30 seconds more. Take them off the heat and cool.
Add cheddar.
Place the tortillas in the microwave for 10 seconds to soften. Place them on a cutting board.
Place 1/2 the mixture in the middle bottom of each tortilla with a 3-inch border facing you. Fold the tortilla over the mixture. Fold left and right folds over, then roll.
Place it on medium-high heat, seam side down, for 30 seconds to seal, or put it on a sheet pan at 400 degrees, seam side down, for 10 minutes.
Repeat with second tortilla.
Recipes reprinted with permission courtesy of Jason Goldstein.
