Pan-Fried Garlic Steak and Potatoes

By

Very good - we didn't use the cherry tomatoes because we don't care for cooked tomatoes like that.

View complete recipe

  • 4

Ingredients

  • 12 cloves garlic
  • 1 lb. tiny new potatoes, scrubbed
  • 4 6-oz. boneless beef ribeye or beef strip steaks
  • 2 Tbsp. olive oil
  • 1 cup grape or cherry tomatoes
  • Fresh oregano (optional)

Preparation

Step 1

1. Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave-safe bowl. Cover with vented plastic wrap; microcook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.

2. Meanwhile, heat 1 tablespoon of the olive oil in skillet over medium-high heat. Season steak with salt and pepper. Cook steaks, half at a time, 8 minutes for ribeye or 4 minutes for strip (145 degrees F for medium-rare or 160 degrees F for medium), turning once. Keep steaks warm while cooking remaining steaks.

3. Add remaining 1 tablespoon oil to skillet. Add potatoes, garlic, and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano. Makes 4 servings.

nutrition facts

Servings Per Recipe 4 servingsCalories434Total Fat (g)20Saturated Fat (g)6, Cholesterol (mg)99, Sodium (mg)247, Carbohydrate (g)25, Fiber (g)3, Protein (g)38, Vitamin C (DV%)44, Calcium (DV%)5, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet

View complete recipe