Top steaks and potatoes with a warm relish of cherry tomatoes, garlic, green olives, and fresh oregano.

Ingredients

1 - pound baby Yukon gold or new potatoes, halved and/or quartered
4 - 4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Salt
Ground black pepper
4 - teaspoons olive oil
8 - ounces cherry tomatoes
3 - cloves garlic, sliced
3/4 - cup pitted green olives, coarsely chopped
1 - teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

Directions

Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.

Nutrition Facts (Beef and Baby Spuds with Tomato-Olive Ragout)

Per serving: 
409 kcal cal., 
23 g fat 
(7 g sat. fat, 
2 g polyunsaturated fat, 
12 g monounsatured fat), 
53 mg chol., 
643 mg sodium, 
24 g carb., 
4 g fiber, 
3 g sugar, 
26 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet