Beef and Baby Spuds with Tomato-Olive Ragout

Beef and Baby Spuds with Tomato-Olive Ragout Enlarge Image
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28 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Beef and Baby Spuds with Tomato-Olive Ragout

Ingredients
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
3/4
cup pitted green olives, coarsely chopped
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)
    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
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