Prep Time: 10 min. • Cook Time: 30 min.
Preheat the oven to 475°F. Thinly slice green onions. Core and cut tomatoes in half. Combine the bread crumbs with 2 tablespoons of olive oil. Cut the lime into wedges.
In a large pot, combine the potatoes, 1 quart of water, and ½ tablespoon salt. Cover and bring to a boil. Then, reduce the heat to a simmer and cook, covered, until the potatoes are tender when pierced with a fork, about 10 minutes.
Place the tomato halves cut side up on a non-stick or foil lined sheet pan. Season with ½ teaspoon of salt and ¼ teaspoon pepper and top with the bread crumbs. Bake until golden brown, about 10 minutes.
Meanwhile, pat the steak dry with paper towels. Trim excess fat, if you like. Sprinkle the steak with 1 teaspoon salt and ¼ teaspoon ground black pepper. Heat 2 teaspoons of oil in a medium frying pan over medium-high heat. Cook the steak, turning once, until it has browned on each side and has reached your desired doneness* (about 5 minutes per side for medium-rare). Remove from the heat and let the steak rest 5 minutes before slicing.
Pour the green chiles into a fine-mesh strainer; discard the liquid. Drain the potatoes and return to the same pot. Smash the potatoes with a fork and stir in the chiles, green onions, and cheese.
Slice the steak and plate alongside the potatoes, baked tomatoes, and lime wedges. Enjoy!
*For food safety, cook beef to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 550, Fat 24g, Sat Fat 8g, Trans Fat 0g, Cholesterol 65mg, Sodium 2400mg, Total Carbohydrate 61g, Fiber 6g, Sugars 10g, Protein 27g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free