Steak & Potato Skillet

Products in this Recipe:
Potato Salad
Peas
Prep time:
5 min.
Cook time:
11 min.
Total time:
16 min.
Yield:
4 Servings
Ingredients (Paragraphs)
1 (15 oz.) can German Potato Salad
1 cup Frozen Sweet Peas, thawed
1 lb. beef top sirloin steak, 1" thick, trimmed
1.5 tsp. lemon pepper
2 cloves garlic, finely chopped
4 tsp. olive oil, divided
1 small onion, cut into thin wedges
1 cup cherry or grape tomatoes, halved
0.5 cup sour cream
2 tbsp. fresh basil, chopped
salt & pepper to taste
Directions

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices. Toss with lemon pepper and garlic to coat evenly. Heat 2 teaspoons oil in large (12-inch) nonstick skillet over medium-high heat; add half the beef and stir-fry 2 minutes, or until outside of beef is no longer pink. Remove and set aside. Repeat with remaining beef mixture, adding 1 teaspoon more oil, if necessary. Remove beef and reserve.

Heat remaining oil in same skillet over medium heat. Add onion and cook, stirring often, 5 to 7 minutes until softened. Stir in German Potato Salad. Return beef to skillet; stir in tomatoes, peas, sour cream and basil; cook until heated through, about 1 minute. Season with salt and pepper.

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