Italian-Style Hash Browns and Steak

Photography: Randy Mayor; Styling: Melanie J. Clarke
If you don't have a mortar and pestle, you can grind the fennel seeds in a spice or coffee grinder then combine them with the salt, pepper, and garlic.

Yield:

4 servings (serving size: 3 ounces steak and 1 cup potatoes)

Recipe from

Nutritional Information

Calories 350
Caloriesfromfat 27 %
Fat 10.4 g
Satfat 3.1 g
Monofat 5.5 g
Polyfat 0.6 g
Protein 28.7 g
Carbohydrate 31.5 g
Fiber 5.2 g
Cholesterol 77 mg
Iron 3.3 mg
Sodium 826 mg
Calcium 24 mg

Ingredients

1 tablespoon olive oil
1 1/4 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon black pepper, divided
1 (28-ounce) package frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1 teaspoon fennel seeds
1/2 teaspoon bottled minced garlic
Cooking spray
1 (1-pound) boneless sirloin steak

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add 3/4 teaspoon salt, oregano, 1/4 teaspoon pepper, and potatoes; cook 10 minutes or until potatoes are browned, stirring occasionally. Remove from pan.

While potatoes cook, combine 1/2 teaspoon salt, 1/4 teaspoon pepper, fennel seeds, and garlic in a mortar. Mash to a paste with a pestle; rub over steak.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Thinly slice steak; serve with potatoes.

Note:

Robyn Webb,

March 2003