GARLIC BUTTER STEAK AND POTATOES SKILLET

 

A delicious one-pan skillet dinner, the whole family will love.



INGREDIENTS

1 1/2 lb Favorite Steak Flank Steak, Ribeye, Tenderloin, Strip Loin, or Strip Steak Chicken cut into strips

1 1/2 lb Baby yellow potatoes quartered

1 Sweet Onion sliced

2 1/2 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

Parmesan Cheese

Crushed red chili pepper flakes



The marinade

1/4 cup soy sauce

1 tablespoon Olive Oil





1 tablespoon Garlic Balsamic Hot Sauce

Fresh cracked pepper



Combine the steak strips, soy sauce, olive oil, pepper, and spicy sauce in a large mixing basin. Set aside to marinate while the potatoes cook.

Boil the potatoes for 8 minutes in salted water.

1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium-high heat.



Sauté the onion for 3-4 minutes, or until tender.



Cook for about 4 minutes with 1 tablespoon olive oil and drained potatoes, stirring occasionally, until potatoes are golden and fork-tender. Set aside the sautéed potatoes and onions on a platter.

Maintain the same skillet over medium heat and add the remaining 2 tablespoons of butter. Arrange the steak strips in a single layer in the skillet, reserving the drained marinade for later.

Garlic and red chili pepper flakes should be added to the meat. Cook the steak strips for 1 minute on each side, or until well browned - alter timing based on how you enjoy your grilled steak. Cook until the marinade is cooked, then stir in the saved marinade.

Give the fresh herbs a brief toss. Return the sautéed potatoes to the pan and heat through.

If required, season with salt and pepper.



Remove from the oven and top with a drizzle of Olive Oil, fresh herbs, and Parmesan cheese.