Beef & Baby Spuds With Tomato Olive Ragout |
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Prep Time: 22 Minutes Cook Time: 6 Minutes |
Ready In: 28 Minutes Servings: 9 |
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Right out of the garden freshness Ingredients:
1 lb baby yukon gold potato, halved and quartered |
16 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or rib eye ) |
8 ounces cherry tomatoes |
3 garlic cloves, sliced |
3/4 cup pitted green olives, coarsely chopped |
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano |
Directions:
1. In a sauce pan, cook potatoes until fork tender.
2. Meanwhile, season steaks with salt and pepper. Heat 12 inch skillet over medium heat; add 1 tablespoons of oil. Add steaks and cook 3 to 4 minutes per side. Transfer to a platter and cover.
3. In the same skillet, cook tomatoes and garlic in 1 tsp of oil until softened. Stir in olives and oregano; cook for 3 minutes more.
4. In a separate nonstick skillet over medium high heat, cook potatoes in 2 teaspoons of hot oil for 4 minutes. Season with salt and pepper.
5. Serve steaks and potatoes with sauce.
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