Steak and Potatoes

This is my super speedy weeknight steak dinner.  ready in  hr.   Marinade a 1.5lbs  round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary.  Let the meat marinade at room temperature for 30 mins.

In the meantime, cut up potatoes ( I love red bliss) and put in a shallow pot.  Cover with chicken stock, salt (to taste, some stocks can be very salty), whole peppercorns and some more rosemary.

After 30mins, heat 1tbsp of olive oil in a cast iron skillet and saute 2 sliced shallots and 5-6 springs of thyme.    

Once the shallots become tender, add the steak and the marinade into the skillet.  Sear on each side till desired done-ness.  I like my steak medium rare.  

In the meantime, check the potatoes and if they are done, drain the potatoes and plate them. 

Allow the steak to rest responsibly, about 10-15mins.  

Add a little bit of chicken stock or red wine, to the bottom of the skillet to deglaze the pan and create a quick pan sauce.    

Slice steak.  Plate steak.  Devour !