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introduction
After a long summer break, it’s time to dedicate myself to the blog.
For starters, I suggest this simple pie with zucchini, which can serve you well as an appetizer, aperitif or even as dinner.
It is not complicated to prepare and tastes great.
Ingredients:
4 ribeye or sirloin steaks (about 1-inch thick)
Salt and black pepper to taste
2 tablespoons olive oil
1 pound baby potatoes, halved (or quartered if large)
4 tablespoons butter
5 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped
Directions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.
Cook the Steaks:
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