Steak With Roasted Potatoes and Arugula
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 435
- Fat 17g
- Sat Fat 5g
- Cholesterol 56mg
- Sodium 596mg
- Protein 41g
- Carbohydrate 30g
- Fiber 4g
What does this mean? See
Nutrition 101
.
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Quick Tip
Make this classic combination of steak and potatoes even more irresistible by topping the vegetables with crumbled Gorgonzola.
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