Ingredients
1 (1 1/2 lb) Flank Steak , sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
1 1/2 lb baby yellow potatoes, quartered
1 tbsp olive oil
3 tbsp butter, divided
5 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
Fresh cracked pepper and salt
Crushed red chili pepper flakes (optional)
Marinade:
1/3 C soy sauce (or coconut amino for paleo and gluten-free diets)
1 tbsp olive oil
1 tbsp. Sriracha hot sauce
fresh cracked pepper
Directions
1) In a large bowl, combine the soy sauce, olive oil , pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook the potatoes.
2) In a large skillet over medium-high heat, mix 1 tbsp olive oil and 1 tbsp butter. When butter is melted, add potato wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer sauteed potatoes to a plate and set aside.
3) Keep the same skillet over medium heat and add remaining 2 tbsp 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, until nicely browned -adjust time depending on how you like your steak.
4) Right before the garlic butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add potatoes back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
5) Remove from heat and serve immediately. Garnish with more crushed red pepper , fresh herbs and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 4
You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust.
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