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12
cloves garlic
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1
pound tiny new potatoes, scrubbed
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4
6 ounces boneless beef ribeye or beef strip steaks
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2
tablespoons olive oil
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1
cup grape or cherry tomatoes
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Fresh oregano (optional)
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.
- Servings Per Recipe 4,
- Calories 434,
- Protein (gm) 38,
- Carbohydrate (gm) 25,
- Fat, total (gm) 20,
- Cholesterol (mg) 99,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 389,
- Vitamin C (mg) 26,
- Sodium (mg) 247,
- Calcium (DV %) 50,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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It was great, easy peasy - made it 3rd time with fresh basil (fab with tomatoes) and added zuchini slices...
8/17/2010 06:22:50 PM Report Abuse