Couple of Minute Steaks and Potato Ragout

By HeatherS

Ingredients

• 4 minutes steaks or cube steaks
• 3 tablersons Worcestershire sauce (eyeball it)
• Fresh cracked black pepper
• 4 tablespoons extra-virgin olive oil (EV00)
• 2 medium-size baking potatoes, scrubbed clean and cut into'/4-inch dice
• Coarse salt
• 4 sprigs: of thyme, leaves removed, chopped
• 1 sprigs rosemary, leaves removed, chopped
• 1 small yellow onion, finely chopped
• 3 large garlic cloves, chopped
• 1/2 cup dry white wine (eyeball it)
• 1 cup chicken stock or broth
• 1/2 pint cherry tomatoes, cut in half
• 1/2 cup fresh flat-leaf parsley leaves (a couple of
• handfuls), chopped
• 2 tablespoons cold unsalted butter

Details

Servings 4

Preparation

Step 1

season the minute steaks with the Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.
Preheat a large nonstick skillet over medium-high heat with about 2 tablespoons of the EVO0 (twice around the pan). Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and a shake. Then leave it be for another 2 minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and chicken stock, bring the mixture up to a simmer, and cook until the potatoes are tender, 5 to 6 minutes more.
Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tablespoons of EV00 for the minute steaks. Season the steaks with salt and then add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.