A classic, high-protein meal. Boiling the potatoes whole kicks the Resistant Starch factor up several notches.

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Jim Bathie

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes until potatoes can be pierced with a fork. Drain and cool potatoes. Slice potatoes in half.

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  • While potatoes cook, divide steak into 4 equal portions and season with � teaspoon salt and freshly ground black pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add steaks to pan, and cook 4 to 6 minutes per side, or until a meat thermometer inserted into the thickest part of the steak reads at least 145�. Transfer steaks to a plate and keep warm.

  • Reduce heat to medium-low; add 2 teaspoons oil and shallots. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.

  • Season with remaining � teaspoon salt and freshly ground black pepper. Transfer potatoes to a bowl and keep warm.

  • Increase heat to medium-high. Add wine and gently scrape pan to loosen browned bits. Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly among them. Top each serving with approximately 1 tablespoon sauce.

Source

The CarbLovers Diet

Nutrition Facts

400 calories; fat 13g; saturated fat 3g; mono fat 7g; poly fat 1g; protein 35g; carbohydrates 30g; fiber 4g; cholesterol 60mg; sodium 390mg; resistant starch 2.3g.