Garlic Butter Steak and Potatoes Skillet

by P. Powel July 2, 2020, 9:28 pm 1.9k Views

RECIPE :

1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional

To prepare the garlic butter steak with potatoes wedges, start by combining the steak strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl. Set aside and allow the steak strips to marinate while you cook the potatoes.
In a large skillet over medium-high heat, mix 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted, add the potato wedges. Cook for about 4 minutes, stir, and cook an additional 4-5 minutes until the potato wedges are golden and fork-tender. Transfer the sautéed potatoes to a plate and set aside.
Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, or adjust the timing based on your desired level of doneness.
Right before the garlic butter steak is done, stir in the reserved marinade if desired and cook for an additional minute. Add the potato wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of Parmesan cheese over the potatoes if desired. Enjoy!