Beef and Baby Spuds with Tomato-Olive Ragout

Dig in to delicious steak and potatoes tonight! The best part of this flavorful, savory dish is that it's ready in under 30 minutes!

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4.0 by 28 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Beef and Baby Spuds with Tomato-Olive Ragout

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.
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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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