Servings: 6 Prep 10 mins Bake 20 mins Cook 4 mins
Ingredients
Tomato Salad- 2 pounds beefsteak or plum tomatoes, seeds squeezed out, chopped
- 6 cloves garlic, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons shredded basil
Potatoes and Steak- 2 1/2 pounds fingerling potatoes, larger potatoes cut in half
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 beef cube steaks, about 4 ounces each
- 3/4 teaspoon Montreal steak seasoning
Make It
Tomato Salad 1. In a medium-size bowl, combine tomatoes, garlic, olive oil, vinegar, salt, pepper and basil. Cover and refrigerate for 20 minutes.
Potatoes and Steak 2. Heat oven to 450 degrees . Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place potatoes in the baking pan and toss with 1 tablespoon of the olive oil. Season with salt and pepper. Bake at 450 degrees for 20 minutes, stirring once, or until fork-tender.
3. Heat remaining tablespoon olive oil in a large nonstick skillet over medium-high heat. Season both sides of steaks with Montreal steak seasoning. Saute meat in batches, for 2 minutes, then turn and saute for an additional 1 to 2 minutes, until medium-rare.
4. Serve steaks immediately with roasted potatoes and tomato salad.
Nutrition Facts
Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 15, chol. (mg): 48, sat. fat (g): 4, carb. (g): 40, fiber (g): 4, pro. (g): 31, sodium (mg): 321, Percent Daily Values are based on a 2,000 calorie diet.