Description
A comforting all-in-one pot meal of crispy potatoes and tender steak infused with aromatic garlic, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lb Flank Steak, Sliced Against the Grain
- 1.5 lb Baby Yellow Potatoes, Quartered
- 1 tablespoon Olive Oil (for cooking)
- 3 tablespoons Butter, Divided
- 5 Cloves Garlic, Minced
- 1 teaspoon Fresh Thyme, Chopped
- 1 teaspoon Fresh Rosemary, Chopped
- 1 teaspoon Fresh Oregano, Chopped
- Salt and Fresh Cracked Pepper, to Taste
- Crushed Red Chili Pepper Flakes (Optional)
- 1/3 cup Soy Sauce (for Marinade)
- 1 tablespoon Olive Oil (for Marinade)
- 1 tablespoon Hot Sauce (for Marinade, e.g., Sriracha)
- Fresh Cracked Pepper (for Marinade)
Instructions
- In a medium bowl, combine flank steak with soy sauce, olive oil, hot sauce, and black pepper. Let marinate for 15-20 minutes.
- Boil quartered potatoes in salted water for 5-6 minutes until they begin to soften. Drain and set aside.
- Heat olive oil and 1 tablespoon butter in a large skillet, add pre-cooked potatoes, season, and cook for 8-10 minutes until crispy. Set aside.
- In the same skillet, sear the marinated steak strips for 1-2 minutes per side. Remove and keep warm.
- Reduce heat, add remaining butter, garlic, thyme, rosemary, oregano, and chili flakes. Cook for 1-2 minutes until fragrant.
- Return potatoes and steak to the skillet, toss well to coat and adjust seasoning. Optionally, garnish with chopped parsley or extra chili flakes.
- Serve immediately.
Notes
Customize with any leftover veggies or proteins you have on hand. Delicious served with a salad, steamed veggies, or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg