Rating: 2.5 stars
36 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 15
Sara Quessenberry

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

435 calories; fat 17g; saturated fat 5g; cholesterol 56mg; sodium 596mg; protein 41g; carbohydrates 30g; fiber 4g.
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