Steak & Potato Skillet


1 (15 oz.) can

German Potato Salad

1 cup

Frozen Sweet Peas, thawed

1 lb.

beef top sirloin steak, 1" thick, trimmed

1.5 tsp.

lemon pepper

2 cloves

garlic, finely chopped

4 tsp.

olive oil, divided

1 small

onion, cut into thin wedges

1 cup

cherry or grape tomatoes, halved

0.5 cup

sour cream

2 tbsp.

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.