Steak With Chunky Tomato Sauce And Potatoes

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot of boiling water, over high heat, boil potatoes about 8 minutes or until tender.
  • Drain well; toss with parsley, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt.
  • Cover and keep warm.
  • Meanwhile, in large nonstick skillet, over medium heat, heat 1 teaspoon of the remaining oil until hot but not smoking.
  • Add onion and garlic; stir to coat.
  • Add 1/4 cup of the broth; cook, stirring frequently, about 5 minutes, until the onion is softened.
  • Add carrot; cook, stirring frequently, about 4 minutes, until softened.
  • Stir in remaining 1/2 cup broth; cook about 4 minutes, or until slightly reduced.
  • Stir in tomatoes, oregano and rosemary; cook 5 minutes longer, or until sauce is slightly thickened.
  • Cover and keep warm.
  • In another large nonstick skillet, over medium-high heat, heat remaining 1 1/2 teaspoons oil until hot but not smoking.
  • Sprinkle steaks with remaining 1/4 teaspoon salt; cook about 2 minutes per side, or until lightly browned and just cooked through.
  • Place steaks and potatoes on four plates; spoon sauce over steaks and serve.
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