Ingredients

1 lb potato, peeled and cut in 1 inch cubes
1/4 cup chopped fresh parsley
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
1 large onion, finely chopped
2 cloves garlic, minced
3/4 cup reduced-sodium chicken broth, defatted,divided
1 carrot, finely chopped
2 tomato, coarsely chopped
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 lb well-trimmed top round beef, cut into 4 thin steaks

Directions

In a large pot of boiling water, over high heat, boil potatoes about 8 minutes or until tender.Drain well; toss with parsley, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt.Cover and keep warm.

Meanwhile, in large nonstick skillet, over medium heat, heat 1 teaspoon of the remaining oil until hot but not smoking.Add onion and garlic; stir to coat.Add 1/4 cup of the broth; cook, stirring frequently, about 5 minutes, until the onion is softened.Add carrot; cook, stirring frequently, about 4 minutes, until softened.Stir in remaining 1/2 cup broth; cook about 4 minutes, or until slightly reduced.Stir in tomatoes, oregano and rosemary; cook 5 minutes longer, or until sauce is slightly thickened.Cover and keep warm.

In another large nonstick skillet, over medium-high heat, heat remaining 1 1/2 teaspoons oil until hot but not smoking.Sprinkle steaks with remaining 1/4 teaspoon salt; cook about 2 minutes per side, or until lightly browned and just cooked through.Place steaks and potatoes on four plates; spoon sauce over steaks and serve.