Steak With Roasted Potatoes and Arugula

Steak With Roasted Potatoes and Arugula
Marcus Nilsson
Serves 4
preparation
15
minutes
cooking
50
minutes

Ingredients

1 1/2
pounds
medium red potatoes, cut into wedges
2
tablespoons
olive oil
4
cloves garlic, smashed
Kosher salt and black pepper
1
bunch arugula, thick stems removed (about 4 cups)
1
piece London broil (1 1/2 pounds)

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast until golden brown and tender, 35 to 40 minutes. Toss with the arugula.
  2. Fifteen minutes before the potatoes are done, heat an ovenproof skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper and brown, 3 minutes per side.
  3. Transfer the skillet to oven (on the rack above the potatoes) and cook for 6 to 8 minutes for medium-rare. Let rest for 5 minutes before slicing. Serve with the potatoes and arugula.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 435
  • Fat 17 g
  • Sat Fat 5 g
  • Cholesterol 56 mg
  • Sodium 596 mg
  • Protein 41 g
  • Carbohydrate 30 g
  • Fiber 4 g
What does this mean? See Nutrition 101.