Garlic Butter Steak and Potatoes Skillet

A easy to create one pot meal!




Ingredients:

1 1/2 lb. (650g) flank steak, sliced against the grain

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

The marinade:

1/3 cup soy sauce

1 tablespoon olive oil

1 tablespoon hot sauce

Fresh cracked pepper



To prepare the garlic butter steak recipe with potato wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

Mix 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter is melted, add potato wedges. Cook for about 4 minutes, stir, and cook an additional 4-5 minutes until potato wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.



Over medium heat, continue to cook the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs in the same skillet. Place the steak strips in the skillet in a single layer, reserving the drained steak marinade for later. Cook the steak strips for 1 minute on each side, or until nicely browned – adjust the timing depending on how you like your steak.



If you want, stir in the reserved marinade just before the Garlic Butter steak is done and cook for one minute. Return the potato wedges to the garlic butter steak pan and warm through. If necessary, season with salt and pepper.

Transfer from heat and serve immediately with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if desired.