Steak Dinner

Steak Dinner
Anna Williams
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1 1/2
pounds
red or Yukon gold potatoes (4 or 5), pierced several times
1/2
tablespoon
olive oil
1
to 1 1/2 pounds flank steak
kosher salt and black pepper
1/2
cup
sour cream
3 1/2
teaspoons
fresh lemon juice
1
teaspoon
cider vinegar (optional)
2
tablespoons
finely chopped fresh chives, plus more for serving
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.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Fat 18 g
  • Sat Fat 8 g
  • Cholesterol 85 mg
  • Sodium 576 mg
  • Carbohydrate 31 g
  • Fiber 4 g
  • Sugar 5 g
  • Protein 28 g
What does this mean? See Nutrition 101.

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