Couple-Of-Minute Steaks and Potato Ragout

• minute steaks or 4 cube steaks↗4
• Worcestershire sauce↗3 tablespoons
• freshly cracked black pepper
• extra virgin olive oil↗4 tablespoons
• medium baking potatoes, scrubbed clean and cut into 1/4 in. dice↗2
• coarse salt↗
• sprigs fresh thyme, leaves removed, chopped↗4
• sprig fresh rosemary, leaves removed, chopped↗1
• small yellow onion, finely chopped↗1
• large garlic cloves, chopped↗3
• dry white wine↗1⁄2 cup
• chicken stock or 1 cup broth↗1 cup
• cherry tomatoes, cut in half↗1⁄2 pint
• fresh flat leaf parsley, chopped↗1⁄2 cup
• cold unsalted butter↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. 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 shake. Then leave it be for another 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 cook until the potatoes are tender, 5 to 6 minutes more.

2. 2

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

3. 3

   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.