"Food is our common ground, a universal experience." ~ James Beard

May 11, 2011

Pan-Fried Garlic Steak and Potatoes



12 cloves garlic
  • 1 lb. tiny new potatoes, scrubbed

  • 4 6-oz. boneless beef ribeye or beef strip steaks

  • 2 Tbsp. olive oil

  • 1 cup grape or cherry tomatoes

  • Fresh oregano (optional)

  • Directions

    1. 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.
    2. 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.
    3. 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.

    No comments:

    Post a Comment