Steak and Potato Skillet

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Steak and Potato Skillet

 


Ingredients
1 (15 oz.) can German Potato Salad
1 lb. top sirloin steak, 1 inch thick, trimmed
1-1/2 tsp. lemon pepper
2 garlic cloves, finely chopped
4 tsp. olive oil
1 small onion, cut into thin wedges
1 cup cherry or grape tomatoes, halved
1 cup frozen peas, thawed
1/2 cup sour cream
2 tbsp. chopped fresh basil
Salt and black pepper, to taste
Cut 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 nonstick skillet over medium-high heat; add half the beef and stir-fry 2 minutes, or until all sides are brown. Remove and set aside. Repeat with remaining beef mixture, adding 1 tsp. oil, if necessary. Remove beef and reserve.
Heat remaining oil in same skillet over medium heat. Add onion and cook, stirring often, 5 - 7 minutes until softened; stir in potato salad. Add beef to skillet; stir in tomatoes, peas, sour cream, and basil. Cook until heated through, approx. 1 minute. Season with salt and pepper.
Makes 4 servings