Rating: 3.5 stars
25 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 4
  • 25 Ratings

Topped with fresh oregano and tomatoes from the garden, this 30-minute steak dinner is fast even for a last-minute get-together.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

434 calories; fat 20g; cholesterol 99mg; saturated fat 6g; carbohydrates 25g; insoluble fiber 3g; protein 38g; vitamin a 388.7IU; vitamin c 26mg; sodium 247mg; calcium 50.5mg; iron 4.7mg.
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