Two steaks glazed with Montreal sauce, sweet-sour and spiced, cooked hot and fast. The shelf's one product carries this dinner on its back, turning beef and potatoes into something more interesting than their parts. Weeknight cooking at its most direct.

Serves 2. 30 minutes, 18 at the stove.

About 530 calories a serving, 45 g protein, 32 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 oz waxy potatoes into 1/2-inch cubes; toss with 1 tablespoon oil, salt, and pepper. Spread on one side of a skillet over medium-high heat and cook, stirring often, until gold at the edges and tender inside, about 15 minutes. Transfer to a plate.15 min
2. Pat 2 steaks dry; season both sides with salt and pepper. Add 1 tablespoon oil to the skillet over high heat until smoking, then lay the steaks in and sear 3 minutes per side for medium-rare. Remove to a plate and rest while you finish.6 min
3. Add 2 minced cloves garlic to the skillet, stir once, then pour in 1/2 cup Montreal steak sauce. Bring to a simmer, scraping the browned bits from the bottom, and cook for 1 minute until the sauce is glossy. Turn off the heat. Return the steaks to the skillet to coat, then transfer to plates with the potatoes and spoon the remaining sauce over.
4. Serve right away with the potatoes on the side.

Note The sauce keeps spooned over the steaks in a covered container for up to three days. Swap the potatoes for white rice or egg noodles if you prefer, tossing them with a little of the pan sauce. Serve with a green salad or roasted vegetables to cut the sweetness.