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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Italian-Style Hash Browns and Steak

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.

Cooking Light MARCH 2003

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

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.

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
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Italian-Style Hash Browns and Steak recipe

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