Beef & Baby Spuds With Tomato Olive Ragout

Name: Beef & Baby Spuds With Tomato Olive Ragout
Prep time: 22 min
Cook time: 6 min
Total time: 28 min
Yield: 4 , 4 serving(s)
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

Submitted by Chef Ripple

"Right out of the garden freshness"

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Ready In:: 28mins
Ingredients:: 6
Serves:: 4

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

In a sauce pan, cook potatoes until fork tender.
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.
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.
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.
Serve steaks and potatoes with sauce.