Beef and Baby Spuds with Tomato-Olive Ragout

Nuvita Biscuits

Top steaks and potatoes with a warm relish of cherry tomatoes, garlic, green olives, and fresh oregano.


1 pound baby potatoes, halved and/or quartered
4 4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
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


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.




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