The Steak

1. Heat your frying pan on high heat for two minutes.
2. Then add the steaks and fry them on medium-high heat without any oil.
3. Frying time depends on how you like your steak.
4. Rare – one minute on each side, 4 to 5 minutes for medium, and 5 to 6 minutes for well done.
5. Once cooked, take steaks and put them on a platter, and cover with foil.

The Sauce

1. Put the olive oil into the same pan in which you cooked the steaks.
2. Add the garlic and cook at medium heat for one minute.
3. Be careful not to burn the garlic, otherwise, it will taste bitter.
4. Then add the beef stock and wine.
5. Bring to a boil and then turn down to a simmer.
6. Season with salt and pepper to taste.
7. Simmer until the sauce has become thick and gooey.
8. Add the steaks to the pan and make sure the steaks are covered with the sauce.

The Potatoes

1. Parboil the potatoes.
2. Once done, put potatoes on a baking pan and drizzle one tablespoon of olive on the potatoes, and roll them around to make sure they all are covered in the olive oil.
3. Add salt and pepper to taste.
4. Put potatoes in a 375F preheated oven and cook for 30 minutes.
5. If your potatoes are larger than the usual small size, cook the potatoes longer.

The Salad

1. Take the cherry tomatoes, cucumbers, green onions, and radishes and put them into a small bowl.
2. Add one tablespoon of olive oil. Add salt and pepper.
3. Mix well.

Note

1. If you use really good olive oil the salad will taste sensational without any vinegar or lemon juice.
2. Presto, you are ready to plate.
3. Easy and delish.