Servings: 4 meals
Calories: 340kcal
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter
- ⅔ lb. baby potatoes quartered
- 1 lb. lean sirloin cut into bite size pieces
- 2 teaspoon minced garlic
- 1 tablespoon chopped chives
- 1 teaspoon dried rosemary
- ½ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
For Mushrooms
- 12 oz. white button mushrooms halved
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat 2 tablespoons olive oil over medium heat in a cast-iron pan. Add potatoes and cook 12-15 minutes or until fork-tender, stirring occasionally. Transfer potatoes to a plate or bowl. Wipe pan dry.
- Blot steak with a paper towel to remove excess moisture. Increase heat to medium-high and add steak to pan over medium heat and sear for 2 minutes without moving. Turn steak using tongs and continue to cook 2 minutes without touching.
- Melt butter in a pan with steak and add potatoes back. Stir in garlic, rosemary, chives, sea salt, and black pepper. Stir well to coat steak and potatoes. Cook 1 minute longer.
- Divide steak and potatoes between large compartments of 4 MPOF real containers.
- Heat olive oil over medium heat in skillet used for steak and potatoes. Add mushrooms and stir to coat. Cover and cook 8-10 minutes, stirring occasionally. Season with salt and pepper.
Nutrition
Calories: 340kcal | Carbohydrates: 17g | Protein: 29g | Fat: 18g | Sodium: 510mg | Fiber: 3g
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