Steak With Chunky Tomato Sauce And Potatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick one dish meal that is packed full of flavor. The meal is only 5 WW points. Ingredients:
1 lb potato, peeled and cut in 1 inch cubes |
1/4 cup chopped fresh parsley |
1 tablespoon olive oil, divided |
1/2 teaspoon salt, divided |
1 large onion, finely chopped |
2 cloves garlic, minced |
3/4 cup reduced-sodium chicken broth, defatted,divided |
1 carrot, finely chopped |
2 tomatoes, coarsely chopped |
1 teaspoon dried oregano |
1/2 teaspoon dried rosemary |
1 lb well-trimmed top round beef, cut into 4 thin steaks |
Directions:
1. In a large pot of boiling water, over high heat, boil potatoes about 8 minutes or until tender.
2. Drain well; toss with parsley, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt.
3. Cover and keep warm.
4. Meanwhile, in large nonstick skillet, over medium heat, heat 1 teaspoon of the remaining oil until hot but not smoking.
5. Add onion and garlic; stir to coat.
6. Add 1/4 cup of the broth; cook, stirring frequently, about 5 minutes, until the onion is softened.
7. Add carrot; cook, stirring frequently, about 4 minutes, until softened.
8. Stir in remaining 1/2 cup broth; cook about 4 minutes, or until slightly reduced.
9. Stir in tomatoes, oregano and rosemary; cook 5 minutes longer, or until sauce is slightly thickened.
10. Cover and keep warm.
11. In another large nonstick skillet, over medium-high heat, heat remaining 1 1/2 teaspoons oil until hot but not smoking.
12. Sprinkle steaks with remaining 1/4 teaspoon salt; cook about 2 minutes per side, or until lightly browned and just cooked through.
13. Place steaks and potatoes on four plates; spoon sauce over steaks and serve.
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