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Beef and Baby Spuds with Tomato-Olive Ragout

Makes: 4 servings
Start to Finish 25 mins
Beef and Baby Spuds with Tomato-Olive Ragout
Ingredients
  • 1  pound  baby Yukon gold or new potatoes, halved and/or quartered
  • 4 4  ounces  beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
  •  Salt
  •  Ground black pepper
  • 4  teaspoons  olive oil
  • 8  ounces  cherry tomatoes
  • 3  cloves garlic, sliced
  • 3/4  cup  pitted green olives, coarsely chopped
  • 1  teaspoon  snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
Directions

1. Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.

2. Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.

3. In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.

Nutrition Facts (Beef and Baby Spuds with Tomato-Olive Ragout)
  • Servings Per Recipe 4,
  • cal. (kcal) 409,
  • Fat, total (g) 23,
  • chol. (mg) 53,
  • sat. fat (g) 7,
  • carb. (g) 24,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 26,
  • vit. A (IU) 486,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 643,
  • Potassium (mg) 993,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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