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Pan-Fried Garlic Steak and Potatoes

Makes: 4 servings
Start to Finish 30 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 434,
  • Fat, total (g) 20,
  • chol. (mg) 99,
  • sat. fat (g) 6,
  • carb. (g) 25,
  • fiber (g) 3,
  • pro. (g) 38,
  • vit. A (IU) 389,
  • vit. C (mg) 26,
  • sodium (mg) 247,
  • calcium (mg) 50,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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