Bistro Steak And Roasted Potatoes

• 5 teaspoons olive oil, divided
• 4 teaspoons chopped fresh thyme, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 pound medium red potatoes, quartered
• 8 ounces sirloin steak, trimmed
• 3 tablespoons minced shallots
• 1/4 cup dry red wine (such as merlot)
• 1 cup unsalted beef stock (such as Swanson)
• 1 tablespoon unsalted butter

1. Preheat oven to 400u0b0.
2. Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400u0b0 for 30 minutes or until browned, stirring every 10 minutes.
3. Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400u0b0 for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
4. Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; saute 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes.

olive oil, fresh thyme, kosher salt, freshly ground black pepper, red potatoes, sirloin steak, shallots, red wine, unsalted beef stock, unsalted butter

Taken from www.myrecipes.com/recipe/bistro-steak-roasted-potatoes (may not work)