Garlic Butter Steak & Potato Skillet
Shared with me by: Ben (son)
Simple and full of flavor!
Ingredients
- 1-1/2 lb flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
- 1-1/2 lb. baby yellow potatoes, quartered
- 1 Tbls. olive oil
- 3 Tbls. butter, divided (1 Tbls. + 2 Tbls.)
- 5 garlic cloves, minced
- ¼ t. dried thyme
- ¼ t. dried rosemary
- ¼ t. dried oregano
- salt and fresh cracked pepper
- crushed red chili pepper flakes, optional
- freshly grated parmesan cheese (for potatoes), if desired
Marinade
- 1/3 c. low sodium soy sauce
- 1 Tbls. olive oil
- 1 Tbls. hot sauce (we used Sriracha)
- fresh cracked pepper
Instructions
In a large bowl, combine soy sauce, olive oil, pepper, and hot sauce. Remove ½ of the marinade and refrigerate to add later. Add steak strips to the marinade in your bowl and refrigerate a few hours before you start to cook.
To Prepare Potatoes Wedges: You can precook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes. Or you can brown them right away, after you slice them. You won’t have to brown them for as long if you pre-boil vs. using raw.
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potato wedges. Cook raw potatoes for about 5 minutes, stir and cook an additional 5+ minutes until potatoes wedges are golden and fork-tender. If you pre-boil, potatoes won't take as long to brown. Transfer sautéed potatoes to a plate and set aside.
To Prepare Steak: Keep the same skillet over medium heat and add remaining 2 tablespoons butter, minced garlic, red chili pepper flakes, and herbs. Lay the steak strips in one layer in the skillet. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak. Don’t overcook or steak will be tough.
Right before the steak is done, stir in the reserved marinade from refrigerator and cook for 1 minute. Move steak to one side of the skillet, add the potatoes wedges back to the steak pan on the other side and heat through. Adjust seasoning with salt and pepper if necessary.
Garnish with more crushed chili pepper, herbs and a sprinkle of parmesan cheese over the potatoes if desired.
Remove from heat and serve immediately.