PREP:10 mins COOK:25 mins SERVINGS:2 CALORIES:702 Level:Medium
½ lb Flank Steak
1 Tbsp Red Wine Vinegar
4 Red Potatoes
1 Tbsp asafoetida (hing)
1 Tsp Tamari Soy Sauce
4 Tbsp Garlic Olive Oil
Salt And Ground Black Pepper
1. Preheat oven to 400 F. Slice 1 lb potatoes in half and place on a greased baking sheet. Season potatoes with 2 Tbsp garlic oil, salt, and pepper. Bake in oven for 25 minutes.
2. While the potatoes cook, heat garlic oil in a skillet over medium-high heat. Season ½lb steak with salt and pepper, and saute for about 5 minutes. Transfer the steak to a separate plate and set aside, but reserve drippings in skillet.
3. Add 1 tablespoon of asafoetida, 3 chopped tomatoes and season with salt and pepper. Saute the tomatoes until they soften, about 3 minutes. Place the steak back into the skillet, along with the 1 tsp tamari soy sauce and 1 Tbsp red wine vinegar. Cook for 1 more minute, season with salt and pepper to taste.
4. Serve beef alongside roasted potatoes.