Pan-Fried Garlic Steak and Potatoes
pound tiny new potatoes, scrubbed
6 ounces boneless beef ribeye or beef strip steaks
tablespoons olive oil
cup grape or cherry tomatoes
Fresh oregano (optional)
- 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.
- 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.
- 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