Steak Dinner

0701beef-dish
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Calories 41 calories from fat
    • Fat 18 g
    • Sat Fat 8 g
    • Cholesterol 85 mg
    • Sodium 576 mg
    • Protein 28 g
    • Carbohydrate 31 g
    • Sugar 5 g
    • Fiber 4 g

Ingredients

  1. Check 1 1/2pounds red or Yukon gold potatoes (4 or 5), pierced several times
  2. Check 1/2tablespoon olive oil
  3. Check 1 to 1 1/2 pounds flank steak
  4. Check kosher salt and black pepper
  5. Check 1/2cup sour cream
  6. Check 3 1/2teaspoons fresh lemon juice
  7. Check 1teaspoon cider vinegar (optional)
  8. Check 2tablespoons finely chopped fresh chives, plus more for serving
  9. Check 1 5-ounce bag arugula

Directions

  1. Heat oven to 400° F. Place potatoes on a plate and microwave, uncovered, on high for 12 minutes.
  2. Meanwhile, heat the oil in an ovenproof skillet over medium-high heat. Season steak with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Cook steak for 1 minute per side. Transfer to oven and cook to desired doneness, 6 to 8 minutes for medium-rare. Transfer to a cutting board.
  4. In a bowl, combine the sour cream, lemon juice, vinegar (if desired), 2 tablespoons water, 2 tablespoons chives, and ¼ teaspoon salt.
  5. Divide the sliced steak, potatoes, and arugula among individual plates. Drizzle the potatoes and arugula with the sour cream mixture and sprinkle with the chives and ¼ teaspoon each salt and pepper.