Beef / Pork

Beef and Baby Spuds with Tomato Ragout is for Dinner.

Beef and Baby Spuds with Tomato Ragout takes 15 minutes to prepare.

Beef and Baby Spuds with Tomato Ragout takes 10 minutes to cook.

Beef and Baby Spuds with Tomato Ragout makes 4 servings.

The ingredients for Beef and Baby Spuds with Tomato Ragout are:

1 lb baby Yukon gold or new potatoes
4 4 oz beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Salt
Ground black pepper
4 teaspoons olive oil
8 ounces cherry tomatoes
3 cloves garlic, sliced
1 tsp snipped fresh oregano
or 1/2 tsp dried oregano, crushed

Here is how you make Beef and Baby Spuds with Tomato Ragout:

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 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.Serving Size: 4 ozNumber of Servings: 4Recipe submitted by SparkPeople user KPOW6586.

The nutritional information for Beef and Baby Spuds with Tomato Ragout is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 402.5

• Total Fat: 23.8 g
• Cholesterol: 81.1 mg
• Sodium: 550.6 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 2.4 g
• Protein: 22.2 g