4 servings (serving size: 3 ounces steak and 1 cup potatoes)
Photography: Randy Mayor; Styling: Melanie J. Clarke
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
1 (1-pound) boneless sirloin steak
How to Make It
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.