1. Heat oven to 400 degrees. Prick the potatoes all over with a fork and bake directly on an oven rack until tender, 45 to 55 minutes.
2. Meanwhile, in a shallow dish, combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once, for at least 30 minutes (and up to 1 day in the refrigerator).
3. Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon each salt and pepper. Cook to desired doneness, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
4. Wipe out the skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally, until the garlic is golden, 2 to 3 minutes. Spoon over the sliced steak and serve with the potatoes and sour cream.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4|
|Calories from Fat: 202 (34%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 128.5mg||40 %|
|Sodium 197.8mg||7 %|
|Potassium 1764mg||46 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 39.1g|
|Protein 58.2g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 596
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