Contributed by: Chris WebAdmin. of RecipesNow.com
In a small bowl, combine 1/4 teaspoon of the salt, the rosemary, thyme, black pepper and minced garlic. Rub the mixture into the steaks and let stand while you prepare the vegetables.
Preheat the oven to 425 F. With a vegetable peeler, remove a narrow strip from around the middle of each potato (this creates a nicer appearance). In a large pot of boiling water, cook the potatoes for 10 minutes (potatoes will not be tender). Drain well; pat dry.
In a large baking pan, combine the oil and peeled garlic, and heat in the oven for four minutes, or until the oil is hot but not smoking. Add the potatoes, tossing to coat. Roast for 10 minutes, or until the potatoes are lightly golden. Add the leeks and bell peppers, tossing to coat. Sprinkle with the remaining 1/2 teaspoon salt and continue to roast for 10 minutes, or until the vegetables are almost tender.
Meanwhile, spray a large nonstick skillet with nonstick cooking spray, then heat until hot but not smoking over medium-high heat. Add the steaks and cook until the bottoms are lightly browned, about two minutes. Place the steaks, browned-side up, over the vegetables and continue to roast for seven minutes longer, or until the steaks are medium-rare and the vegetables are tender. Divide the steaks and vegetables among four plates, and serve.
Helpful hint: Prepare the steaks and potatoes several hours ahead through step 2; refrigerate. Bring to room temperature before proceeding.
Serving Size: Serves 4.
Nutritional Information: Fat 12 grams (26 percent), Calories 407, Saturated fat 3.3 grams, Carbohydrates 50 grams, Protein 26 grams, Cholesterol 62 milligrams, Sodium 502 milligrams.
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