Beef & Baby Spuds With Tomato Olive Ragout

Right out of the garden freshness

• Ready In: 28 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb  baby yukon gold potato, halved and quartered
• 16  ounces beef steaks, 1/2 inch thick (Flat iron, strip, sirloin, or rib eye )
• 8  ounces cherry tomatoes
• 3  garlic cloves, sliced
• 3⁄4 cup  pitted green olives, coarsely chopped
• 1  teaspoon fresh oregano or 1⁄2 teaspoon dried oregano

Directions

1. In a sauce pan, cook potatoes until fork tender.
2. Meanwhile, season steaks with salt and pepper. Heat 12 inch skillet over medium heat; add 1 tablespoons of oil. Add steaks and cook 3 to 4 minutes per side. Transfer to a platter and cover.
3. In the same skillet, cook tomatoes and garlic in 1 tsp of oil until softened. Stir in olives and oregano; cook for 3 minutes more.
4. In a separate nonstick skillet over medium high heat, cook potatoes in 2 teaspoons of hot oil for 4 minutes. Season with salt and pepper.
5. Serve steaks and potatoes with sauce.