Herb-Marinated Baked Steak with Tomato-Onion Mix

Ingredients

• 2 pieces Beef Steak (about 400 g each, trimmed, room temperature)
• 7 cloves Garlic Cloves (peeled)
• 1 tablespoon Dried Rosemary (dried)
• 1 tablespoon Dried Parsley (dried)
• 2 sprigs Fresh Rosemary (fresh)
• 2 tablespoons Unsalted Butter (softened)
• 1 piece Medium Onion (cut into strips and cubes)
• 2 pieces Ripe Tomatoes (cut into strips and cubes)
• 3 teaspoons Salt
• 1 pinch Black Pepper
• 1 teaspoon Cumin
• 1 teaspoon Chili Flakes
• 1 teaspoon Italian Seasoning

Instructions

1. Blanch Steaks in Herb‑Infused Boiling Water

   Fill a large saucepan with water, bring to a rolling boil, add 4 garlic cloves, 1 tbsp dried rosemary and 1 tbsp dried parsley. Add the first 400 g steak, cook for 1 minute, then remove and pat dry with paper towels. Repeat with the second steak.

   Time: PT5M

   Temperature: boiling

2. Prepare Tomato‑Onion Vegetable Mix

   Cut the onion in half, then slice into strips and dice into cubes. Cut the tomatoes similarly. In a medium bowl combine onion cubes, 3 crushed garlic cloves, tomato cubes, 3 tsp salt, a pinch of black pepper, 1 tsp cumin, 1 tsp chili flakes, and 1 tsp Italian seasoning. Mix until evenly coated.

   Time: PT12M

3. Marinate the Steaks

   Place each steak in the large ovenproof dish, add the vegetable mixture, and stir to incorporate. Cover the dish tightly with plastic wrap and refrigerate for 1 hour to allow the flavors to meld.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

5. Wrap Steaks with Butter and Fresh Herbs

   Lay each marinated steak on a sheet of parchment paper. Top with 2 sprigs fresh rosemary and 2 tbsp softened unsalted butter. Wrap tightly with aluminum foil and place on a baking tray.

   Time: PT5M

6. Bake the Steaks

   Bake the wrapped steaks in the preheated oven for 40 minutes. Check for doneness; internal temperature should reach about 55°C (130°F) for medium‑rare, or adjust to your preference.

   Time: PT40M

   Temperature: 180°C

7. Rest and Serve

   Remove the steaks from the oven, let rest uncovered for 5 minutes, then slice against the grain and serve with the pan‑cooked vegetables.

   Time: PT5M

Nutrition Facts

Calories

1150

Protein

100 g

Carbohydrates

10 g

Fat

80 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Steak: Sirloin steak, Ribeye steak
• Instead of Garlic Cloves: Garlic powder (1 tsp per clove)
• Instead of Dried Rosemary: Fresh rosemary (1 tsp per tbsp dried)
• Instead of Dried Parsley: Fresh parsley (1 tsp per tbsp dried)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Unsalted Butter: Margarine, Olive oil (1 tbsp per tbsp butter)
• Instead of Medium Onion: Shallot, Leek
• Instead of Ripe Tomatoes: Canned diced tomatoes (½ cup per tomato)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cumin: Ground coriander
• Instead of Chili Flakes: Paprika, Cayenne pepper (¼ tsp)
• Instead of Italian Seasoning: Dried oregano and basil mix

Equipment Needed

• Large Saucepan
• Large Ovenproof Dish
• Medium Bowl
• Knife
• Cutting Board
• Plastic Wrap
• Aluminum Foil
• Baking Tray
• Parchment Paper
• Measuring Spoons
• Oven

Critical Steps — Do Not Skip

• Pat the blanched steaks completely dry before seasoning.
• Marinate the steaks for at least 1 hour in the refrigerator.
• Wrap the steaks tightly with butter and foil to trap steam.
• Bake until the internal temperature reaches the desired doneness.

Chef Tips from the Video

• Sear the steaks quickly in a hot skillet for 1‑2 minutes per side before wrapping for an extra crust.
• Add a splash of red wine to the vegetable mixture for richer depth.
• Use fresh herbs whenever possible; they provide brighter flavor than dried.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked steaks wrapped tightly in foil or freezer bag for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the steaks up to 24 hours in advance for deeper flavor.
• You can pre‑wrap the butter‑herb packets and freeze them; bake from frozen, adding 10‑15 minutes to the cooking time.

Frequently Asked Questions