Steak & Potato Skillet
1 (15 oz.) can
German Potato Salad
Frozen Sweet Peas, thawed
beef top sirloin steak, 1" thick, trimmed
garlic, finely chopped
olive oil, divided
onion, cut into thin wedges
cherry or grape tomatoes, halved
fresh basil, chopped
salt & pepper to taste
Original Recipe Makes 4 Servings
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.