Steak and Potato Wedges
I was going to make steak and potatoes for dinner bu wasn’t really feeling it. So I came up with the idea of having steak nachos.
Problem was, I still needed to use the potatoes because they were moving a little past their shelf life.
In came the idea for having steak and potato wedge nachos!
You can mix this up too - have nachos, burritos, or just eat the steak and potatoes as they are.
Let’s get into it.
Steak and Potato Wedges
Recipe credit to me.
Time commitment:
Prep - 20-30 minutes (including letting the meat rest)
Cooking time - 15-45 minutes
Cooling time - 10-15 minutes
Ready in as little as 45 minutes!
Equipment list:
Knife and cutting board
Medium bowl
Frying pan
Paper towels
Tongs or spatula (that’s safe for your pans)
Baking sheet
Oven, stovetop, grill, or air fryer
Meat thermometer (optional, but great for cooking steak just the way you like it)
Ingredients:
Steak, whatever kind you like, about a pound depending on how many people you’re feeding
Taco seasoning, steak seasoning, seasoned salt, salt and pepper, whatever seasonings you like on steak and potatoes
3-4 medium-sized potatoes (yellow or Yukon work best, but you can use what you have on hand)
2 tablespoons vegetable oil, divided
Optional sides: chips for nachos plus any other toppings, taco or burrito shells if you’re eating the steak and potatoes that way, steak sauce and ketchup (for the potatoes!) if eating both separately
Cooking steps:
Gather all your equipment and ingredients.
If using the oven to bake your wedges or steak, preheat it to 425F.
TIP: This is a good temperature for both steak and potatoes to cook comfortably, just keep an eye on them.
TIP 2: You can also use the air fryer to cook the potatoes in batches (unless your air fryer is large enough for all at once).
Take the steak out and blot it dry with paper towels. Then season with whatever you’d like.
TIP: We’re doing the blotting to soak up as much moisture as possible from the steak so the seasoning sticks better.
TIP 2: Don’t stress over the seasoning. Do what feels right, knowing that if you have a thick crust of seasoning, that it will cook onto the steak almost like a second skin.
Set the steak aside to rest for about 15 minutes (or longer) to get to room temperature.
TIP: We do this to avoid the meat getting a shock when it hits a hot pan. This helps keep its shape and avoid shrinkage.
Now, cut the potatoes in half and then slice each half into medium- to smaller-sized wedges. Place the potatoes in a mixing bowl with a few paper towels. Blot the potatoes dry with paper towels.
TIP: Same thing as with the steak, we’re doing this to soak up as much moisture from the potatoes as we can. This will help the oil and seasoning stick to the potatoes a bit better.
Next, season the potatoes first with 1 tablespoon olive oil. Toss them around to fully coat each potato in the oil.
Then season with whatever you’d like and let the potatoes sit.
TIP: Again, don’t worry too much about measurements and getting it perfect - in my experience, potatoes tend to lose a little flavor as the moisture cooks out, so season to where you feel comfortable, then add a little more.
The steak gets started next, so it has time to rest before you cut into it.
TIP: If cooking in the oven, cook at 425F for about 5-7 minutes before flipping. Cook another 5-7 minutes, or until a meat thermometer measures the temperature you like your meat to be at. These cook well in a nicely seasoned cast iron skillet with 1 tablespoon oil. BE SURE TO PREHEAT YOUR PAN IN THE OVEN BEFORE THE STEAK TOUCHES IT!
TIP 2: If cooking on the stovetop, I prefer using a cast iron skillet or griddle with a light coating of oil. Cooking time is the same as if you’re using the oven. BE SURE TO PREHEAT YOUR PAN BEFORE THE STEAK TOUCHES IT!
TIP 3: You could fry your steak in the air fryer but I’ve never tried it. Someone try and let me know how it goes!
After you get your steak going, get the potatoes cooking!
TIP: Place them in the air fryer for 10 minutes at around 325F, then shake the basket and cook for another 10 minutes until golden brown. Cook in batches so as not to overcrowd the air fryer and to avoid the wedges sticking together.
TIP 2: If using the oven, cook for 15 minutes on a greased or foil-lined cookie sheet then flip the wedges, cooking for another 10-15 minutes until they’re golden brown.
Once the steak is done, place it on a cutting board to rest.
Continue cooking the wedges until all are done.
Cut the cooled meat if you plan to have slices or bites of steak in a burrito or over nachos.
TIP: Again, you can go crazy with how you eat this: burritos/tacos, as just steak and potato wedges, or eat it as nachos with the potatoes as the chips (Idaho nacho style!) or add in some chips for a nice crunch.
Store leftovers in an airtight baggie or container and eat within 5 days.
TIP: If you have leftover wedges, throw those in the oven, toaster oven, or air fryer to re-crsip before you eat them. Otherwise they’ll be very soggy!
