Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

The tangy sauce dresses up a steakhouse favorite. Packaged potato wedges round out the dish.

Recipe by Cooking Light January 2007


Credit: Lee Harrelson

Recipe Summary

40 mins
40 mins
4 servings (serving size: 3 ounces steak, 2/3 cup potatoes, and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

  • Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle both sides of steak with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm.

  • Wipe pan with a paper towel; return to heat. Recoat pan with cooking spray. Add the potatoes; sauté 15 minutes or until browned and thoroughly heated, stirring occasionally. Serve with steak and sauce.

Nutrition Facts

307 calories; calories from fat 32%; fat 11g; saturated fat 4.8g; mono fat 3.6g; poly fat 0.4g; protein 26.4g; carbohydrates 22.9g; fiber 3.7g; cholesterol 53mg; iron 2.1mg; sodium 732mg; calcium 44mg.