Beef & Baby Spuds With Tomato Olive Ragout

Total Time: 28 mins Preparation Time: 22 mins Cook Time: 6 mins

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

Recipe

• 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.