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Beef and Baby Spuds with Tomato-Olive Ragout
Ingredients
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1
pound baby Yukon gold or new potatoes, halved and/or quartered
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4
4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
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Salt
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Ground black pepper
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4
teaspoons olive oil
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8
ounces cherry tomatoes
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3
cloves garlic, sliced
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3/4
cup pitted green olives, coarsely chopped
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1
teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
Directions
1. Cook potatoes, covered with vented plastic wrap, in a 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 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.
3. 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)
- Servings Per Recipe 4,
- Calories 409,
- Protein (gm) 26,
- Carbohydrate (gm) 24,
- Fat, total (gm) 23,
- Cholesterol (mg) 53,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 486,
- Vitamin C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 643,
- Potassium (mg) 993,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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