Lunch: Panfried Peppery Steaks and Garlic Mashed Potatoes with Green Beans and Corn

Ingredients

2 lb. all-purpose potatoes
3 clove garlic
4 top-blade beef steaks (1 lb)
5 1/2 tsp. each salt and freshly ground pepper
3 tbsp. stick margarine
1/2 c. 1% lowfat milk
Green Beans & Corn

Instructions

Gently boil potatoes and garlic in a 4-qt saucepan with water to cover, 25 minutes or until potatoes are tender; drain.
About 10 minutes before potatoes are done, sprinkle steaks on both sides with 1/2 tsp salt and 1 tsp pepper. Heat 1 Tbsp margarine in a large nonstick skillet over medium-high heat. Sauté steaks 2 to 3 minutes per side until lightly browned. Remove to a serving platter.
Mash potatoes with milk and remaining 2 Tbsp margarine, 1 tsp salt and 1/2 tsp pepper until smooth and fluffy. Serve with the beans and corn.
Green Beans & Corn
Half-fill a 3-qt saucepan with water; bring to a boil. Trim stems from 12 oz fresh green beans; add to boiling water. Cook 7 to 8 minutes until tender; drain. Stir in 1 drained 8-oz can corn, 2 tsp margarine and 1/2 tsp each salt and freshly ground pepper. Heat on stovetop or in microwave, stirring, about 1 minute to melt margarine and coat vegetables.

Share Panfried Peppery Steaks and Garlic Mashed Potatoes with Green Beans and Corn