Jim Bathie
Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Yield
4 servings (serving size: 1 steak, 1 cup potatoes, 1 cup arugula, and 1 tablespoon sauce)

Here's a classic, high-protein meal. Boiling the potatoes whole kicks the Resistant Starch factor up several notches.

Resistant Starch: 2.3g

How to Make It

Step 1

Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes or until potatoes can be pierced with a fork. Drain and cool potatoes. Slice potatoes in half.

Step 2

While potatoes cook, divide steak into 4 equal portions, and sprinkle with 1/4 teaspoon salt and freshly ground black pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add steaks to pan, and cook 4–6 minutes per side or until a meat thermometer inserted into thickest part of the steak reads 160°. Transfer steaks to a plate, and keep warm.

Step 3

Reduce heat to medium-low; add 2 teaspoons oil and shallot to pan. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.

Step 4

Season with remaining 1/4 teaspoon salt and freshly ground black pepper. Transfer potatoes to a bowl, and keep warm.

Step 5

Increase heat to medium-high. Add wine, and gently scrape pan to loosen browned bits. Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly. Top each serving with approximately 1 tablespoon sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

The CarbLovers Diet

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