Lunch: Steak and Tomatoes with Herb-Roasted Potatoes

Recipe by Bruce Weinstein and Mark Scarbrough This delicious and simple one-dish meal is an American classic. Weighing in at only 326 calories, it's healthier than its traditional steak and baked potato counterpart while not sacrificing any of the flavor

Ingredients

1 pound fingerling potatoes, halved
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 teaspoons chopped fresh oregano, divided
1 (1-pound) flank steak, trimmed
2 tablespoons finely chopped shallots
1 teaspoon minced garlic
2 cups chopped tomato
1/2 teaspoon sugar
1 teaspoon balsamic vinegar

Instructions

Preheat oven to 425 °.
Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet, tossing to coat. Bake at 425 ° for 25 minutes or until tender, stirring after 10 minutes. Add 2 teaspoons oregano to pan; toss to coat.
Heat a large skillet over medium-high heat. Rub steak with 1 teaspoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 30 seconds. Stir in remaining 1 tablespoon oregano, tomato, and sugar; cook 1 minute. Stir in vinegar. Spoon tomato mixture evenly over steak. Serve with potato mixture.