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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pan-Fried Garlic Steak and Potatoes
- 12 clovesgarlic
- 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)
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,
- 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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