Steak and Tomatoes with Herb-Roasted Potatoes
- 1 pound fingerling potatoes, halved
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 5 teaspoons chopped fresh oregano, divided
- 1 (1-pound) flank steak, trimmed
- 2 tablespoons finely chopped shallots
- 1 teaspoon minced garlic
- 2 cups chopped tomato
- 1/2 teaspoon sugar
- 1 teaspoon balsamic vinegar
- calories 326
- fat 13.4 g
- satfat 3.3 g
- monofat 7.2 g
- polyfat 1.1 g
- protein 28 g
- carbohydrate 24 g
- fiber 3 g
- cholesterol 70 mg
- iron 3 mg
- sodium 329 mg
- calcium 60 mg
How to Make It
Preheat oven to 425°.
Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet, tossing to coat. Bake at 425° for 25 minutes or until tender, stirring after 10 minutes. Add 2 teaspoons oregano to pan; toss to coat.
Heat a large skillet over medium-high heat. Rub steak with 1 teaspoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 30 seconds. Stir in remaining 1 tablespoon oregano, tomato, and sugar; cook 1 minute. Stir in vinegar. Spoon tomato mixture evenly over steak. Serve with potato mixture.
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