Beef & Baby Spuds With Tomato Olive Ragout

• 1 lb baby yukon gold potato, halved and quartered
• 16 ounces beef steaks, 1/2 inch thick (Flat iron, strip, sirloin, or rib eye )
• 8 ounces cherry tomatoes
• 3 garlic cloves, sliced
• 34 cup pitted green olives, coarsely chopped
• 1 teaspoon fresh oregano or 12 teaspoon dried oregano

1. In a sauce pan, cook potatoes until fork tender.
2. Meanwhile, season steaks with salt and pepper.
3. Heat 12 inch skillet over medium heat; add 1 tablespoons of oil.
4. Add steaks and cook 3 to 4 minutes per side.
5. Transfer to a platter and cover.
6. In the same skillet, cook tomatoes and garlic in 1 tsp of oil until softened.
7. Stir in olives and oregano; cook for 3 minutes more.
8. In a separate nonstick skillet over medium high heat, cook potatoes in 2 teaspoons of hot oil for 4 minutes.
9. Season with salt and pepper.
10. Serve steaks and potatoes with sauce.

baby yukon gold potato, beef, tomatoes, garlic, green olives, fresh oregano

Taken from www.food.com/recipe/beef-baby-spuds-with-tomato-olive-ragout-458662 (may not work)