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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 27%
  • Fat: 10.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.7g
  • Carbohydrate: 31.5g
  • Fiber: 5.2g
  • Cholesterol: 77mg
  • Iron: 3.3mg
  • Sodium: 826mg
  • Calcium: 24mg

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

  1. 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.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian-Style Hash Browns and Steak Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy