Pan-Fried Garlic Steak and Potatoes

Topped with fresh oregano and tomatoes from the garden, this 30-minute steak dinner is fast even for a last-minute get-together.

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Pan-Fried Garlic Steak and Potatoes
Ingredients
12
cloves garlic
1
pound tiny new potatoes, scrubbed
4
6 ounces boneless beef ribeye or beef strip steaks
2
tablespoons olive oil
1
cup grape or cherry tomatoes
 
Fresh oregano (optional)
Directions
  1. Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave-safe bowl. Cover with vented plastic wrap; microcook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.
  2. Meanwhile, heat 1 tablespoon of the olive oil in skillet over medium-high heat. Season steak with salt and pepper. Cook steaks, half at a time, 8 minutes for ribeye or 4 minutes for strip (145 degrees F for medium-rare or 160 degrees F for medium), turning once. Keep steaks warm while cooking remaining steaks.
  3. Add remaining 1 tablespoon oil to skillet. Add potatoes, garlic, and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano. Makes 4 servings.
Nutrition Facts (Pan-Fried Garlic Steak and Potatoes)
    Per serving:
  • 434 kcal cal.,
  • 20 g fat
  • (6 g sat. fat,
  • 99 mg chol.,
  • 247 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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