Beef / Pork

Steaks and Roasted Potatoes with Saut?ed Long Beans and Tomato takes 10 minutes to prepare.

Steaks and Roasted Potatoes with Saut?ed Long Beans and Tomato takes 30 minutes to cook.

Steaks and Roasted Potatoes with Saut?ed Long Beans and Tomato makes 2 servings.

The ingredients for Steaks and Roasted Potatoes with Saut?ed Long Beans and Tomato are:

8 oz Flank Steak
1 cup Green Beans (snap)
3 cloves Garlic
2 large (3" to 4-1/4" dia.) Potato, raw
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
3 tsp Thyme, fresh

Here is how you make Steaks and Roasted Potatoes with Saut?ed Long Beans and Tomato:

Preheat the oven to 475?F. Wash and dry the fresh produce. Trimoff and discard both ends of the long beans; cut the beans into6-inch pieces. Peel the garlic cloves; smash with the side of yourknife to flatten. Pick the thyme leaves off the stems; discard thestems and roughly chop the leaves. Large dice the tomato. Peeland medium dice the potatoes.Place the potatoes on a sheet pan. Drizzle with olive oil andseason with salt and pepper; toss to thoroughly coat. Arrange theseasoned potatoes in a single, even layer and roast in the oven 22to 24 minutes, or until browned and tender when pierced with aknife. Remove from the oven and set aside in a warm place.While the potatoes roast, pat the steaks dry with paper towels;season with salt and pepper on both sides. In a large pan, heat2 teaspoons of olive oil on medium until hot. Add the seasonedsteaks and cook, loosely covering the pan with aluminum foil, 3to 5 minutes per side for medium, or until they reach your desireddegree of doneness. Transfer the cooked steaks to a plate, leavingany drippings and browned bits (or fond) in the pan. Let the cookedsteaks rest for at least 5 minutes.While the steaks rest, add 2 teaspoons of olive oil to the pan ofreserved fond. Heat on medium until hot. Add the smashed garliccloves and cook, occasionally tilting the pan to coat the garliccloves in oil, 1 to 2 minutes, or until golden and fragrant.Add the long beans, tomato, half the thyme and any juices fromthe plate of resting steaks to the pan of toasted garlic. Seasonwith salt and pepper. Cook, stirring occasionally, 9 to 11 minutes,or until the vegetables have softened and the liquid has thickened.Remove from heat and season with salt and pepper to taste.Divide the cooked vegetables, roasted potatoes and restedsteaks between 2 plates. Garnish with the remaining thyme. Serving Size: makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user AMANDACOFFEY12.

The nutritional information for Steaks and Roasted Potatoes with Saut?ed Long Beans and Tomato is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 467.2

• Total Fat: 8.9 g
• Cholesterol: 56.7 mg
• Sodium: 151.2 mg
• Total Carbs: 66.6 g
• Dietary Fiber: 11.6 g
• Protein: 31.1 g