Beef and Baby Spuds with Tomato-Olive Ragout
4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Ground black pepper
teaspoons olive oil
ounces cherry tomatoes
cloves garlic, sliced
cup pitted green olives, coarsely chopped
- Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
- Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
- In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.
Nutrition Facts(Beef and Baby Spuds with Tomato-Olive Ragout)
- Per serving:
- 409 kcal cal.,
- 23 g fat
- (7 g sat. fat,
- 2 g polyunsaturated fat,
- 12 g monounsatured fat),
- 53 mg chol.,
- 643 mg sodium,
- 24 g carb.,
- 4 g fiber,
- 3 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet