Beef and Baby Spuds with Tomato-Olive Ragout
Dig in to delicious steak and potatoes tonight! The best part of this flavorful, savory dish is that it's ready in under 30 minutes!
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Beef and Baby Spuds with Tomato-Olive Ragout
Directions
- Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
- 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.
- 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)
- Per serving:
- 409 kcal ,
- 23 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 12 g monounsaturated fat ),
- 53 mg chol. ,
- 643 mg sodium ,
- 24 g carb. ,
- 4 g fiber ,
- 3 g sugar ,
- 26 g pro.