Description
This one-pan Garlic Butter Steak and Potatoes Skillet is a flavorful and satisfying meal. Tender steak strips and golden potatoes are cooked to perfection with a rich garlic herb butter sauce.
Ingredients
Scale
For the Steak Marinade:
- 1/3 cup soy sauce (or coconut aminos for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (such as Sriracha)
- Freshly cracked black pepper
For the Steak and Potatoes:
- 1 1/2 pounds (650g) flank steak, sliced against the grain (or ribeye, tenderloin, strip loin)
- 1 1/2 pounds (650g) baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- Salt and freshly cracked black pepper, to taste
- Crushed red chili pepper flakes, optional
For Garnish (Optional):
- Crushed red chili pepper flakes
- Fresh herbs
- Grated Parmesan Cheese
Instructions
- Marinate Steak: In a large bowl, combine the steak strips with the soy sauce, 1 tablespoon olive oil, hot sauce, and black pepper. Stir to coat. Set aside to marinate while you prepare the potatoes.
- Cook Potatoes: In a large skillet (cast iron is recommended) over medium-high heat, combine 1 tablespoon olive oil and 1 tablespoon of the butter. When the butter is melted, add the quartered potatoes. Cook for about 4 minutes, then stir and cook for another 4-5 minutes, or until the potatoes are golden brown and fork-tender. Remove the potatoes from the skillet and set aside on a plate.
- Cook Steak: Keep the same skillet over medium heat. Add the remaining 2 tablespoons of butter, minced garlic, red chili pepper flakes (if using), and chopped fresh herbs. Add the steak strips to the skillet in a single layer. Cook for about 1 minute per side, or until nicely browned. Adjust the cooking time depending on your desired level of doneness. Note: If desired, stir in the reserved marinade right before the steak is done cooking and cook for one minute more.
- Combine and Serve: Add the cooked potatoes back to the skillet with the steak. Heat through, stirring gently to combine. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with additional crushed red chili pepper flakes, fresh herbs, and a sprinkle of Parmesan cheese (if desired).
Notes
- Steak: You can use flank steak, ribeye, tenderloin, or strip loin for this recipe. Slice the steak against the grain for maximum tenderness.
- Potatoes: Baby yellow potatoes are recommended for their creamy texture, but you can use other types of potatoes, such as red potatoes or Yukon Gold.
- Herbs: You can use fresh or dried herbs. If using dried herbs, use about 1/3 the amount of fresh herbs.
- Serving Suggestions: This skillet meal is delicious on its own or served with a side salad or steamed vegetables.