- make this recipe
- user reviews ()
- 1 pound baby Yukon gold or new potatoes, halved and/or quartered
- 4 4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
- Salt
- Ground black pepper
- 4 teaspoons olive oil
- 8 ounces cherry tomatoes
- 3 cloves garlic, sliced
- 3/4 cup pitted green olives, coarsely chopped
- 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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.
- Servings Per Recipe 4,
- cal. (kcal) 409,
- Fat, total (g) 23,
- chol. (mg) 53,
- sat. fat (g) 7,
- carb. (g) 24,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 3,
- pro. (g) 26,
- vit. A (IU) 486,
- vit. 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 (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
