Couple-of-Minute Steaks and Potato Ragout

Preparation

1. Step 1

   Season the minute steaks with the Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.

   Step 2

   Preheat a large nonstick skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan). Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and a shake. Then leave it be for another 2 minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and chicken stock, bring the mixture up to a simmer, and cook until the potatoes are tender, 5 to 6 minutes more.

   Step 3

   Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tablespoons of EVOO for the minute steaks. Season the steaks with salt and then add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.

   Step 4

   While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.