Garlic Butter Steak and Potatoes
This easy one-pan recipe is SO simple and SO flavorful. Juicy steak and crisp-golden potatoes are pan-seared and cooked to perfection with a luscious garlic, herbs and butter sauce.
STEAK AND POTATOES1 1/2 lb (650g) flank steak, sliced against the grain1 1/2 lb (650g) baby yellow potatoes, quartered1 tablespoon olive oil3 tablespoons butter, divided5 garlic cloves, minced1 teaspoon fresh thyme, chopped1 teaspoon fresh rosemary, chopped1 teaspoon fresh oregano, choppedSalt and fresh cracked pepperCrushed red chili pepper flakes, optionalTHE MARINADE1/3 cup soy sauce (or coconut amino if you’re strictly paleo)1 tablespoon olive oil1 tablespoon hot sauce (we used Sriracha)Fresh cracked pepper
- 1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
- 2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
- 3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
- 4. Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
- 5. Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!
- Note: You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.