Beef & Baby Spuds with Tomato Olive Ragout

By amt2mf

Nutrition Facts: calories 409, fat 23g, cholesterol 53mg, sodium 643mg, carbs 24g, fiber 4g, protein 26g

Ingredients

• 1 lb. baby Yukon gold or new potatoes, halved and/or quartered
• 4 4-oz. beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or rib eye)
• 8 oz. cherry tomatoes
• 3 cloves garlic, sliced
• 3/4 cup pitted green olives, coarsely chopped
• 1 tsp. snipped fresh oregano or 1/2 tsp. dried

Details

Servings 4
Preparation time 22mins
Cooking time 22mins

Preparation

Step 1

1. Cook potatoes, covered with vented plastic wrap, in microwave-safe bowl for 5 minutes, stirring once.

2. Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon olive oil. Add steaks; cook 3 to 4 minutes per side. Transfer to platter; cover. In same skillet, cook tomatoes and garlic in 1 teaspoon oil until softened. Stir in olives and oregano; cook 3 minutes more.

3. In separate nonstick skillet over medium-high heat, cook potatoes in 2 teaspoons hot oil 4 minutes Season with salt and pepper. Serve steaks and potatoes with sauce.