If potatoes are the universal comfort food, that would make these loaded potato wedges like sipping lavender tea in a onesie made of clouds while listening to Burt Bacharach. Feeling comfortable? Good, because you'll need all the chill you can muster when you make this tender sirloin steak served alongside these insane potato wedges. Topped with smoky mushrooms, this meal will make you fall in love again.
Cut potato lengthwise into thick wedges. Place potato wedges on one prepared baking sheet and toss with 4 tsp. olive oil. Roast 15 minutes.
Remove from oven, and carefully flip potato wedges. Roast again until browned and easily pierced with a knife, 18-22 minutes.
Sprinkle cooked wedges with ¼ tsp. salt.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions at an angle.
Pat steaks dry, and season on both sides with ¼ tsp. salt and ¼ tsp. pepper.
Roast the Mushrooms
Toss mushrooms with 1 Tbsp. olive oil, smoked paprika (reserve a pinch for garnish), and ¼ tsp. salt on second prepared baking sheet.
Roast until mushrooms are browned, 20-25 minutes.
While mushrooms roast, cook steaks.
Cook the Steaks
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan.
Cook until steaks are well-browned and reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Transfer to a plate, rest at least 5 minutes, and tent with foil.
Load the Potato Wedges
Top potato wedges with mushrooms, reserved paprika, cheese, sour cream, and green onions.
Plate dish as pictured on front of card. Bon appétit!