PREP TIME: 10 MINS | COOK TIME: 15 MINS | YIELD: 4 servings
Mouthwatering garlic butter steak and potatoes! A pretty simple dish that you can easily make in under fifteen minutes. Perfectly seasoned, insanely flavorful, and the best steak and potatoes in town!
INGREDIENTS
1 tbsp olive oil
3 tbsp butter, divided
1 1/2 pounds (650 grams) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
5 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1 1/2 pounds (650 grams) of baby yellow potatoes, quartered
Crushed red chili pepper flakes, optional
Salt and fresh cracked pepper
Marinade:
1 tbsp olive oil
1/3 c. soy sauce (or coconut amino for Paleo and gluten-free)
Fresh cracked pepper
1 tbsp hot sauce (we used Sriracha)
HOW TO MAKE GARLIC BUTTER STEAK AND POTATOES SKILLET
Step 1: Place the steak strips, soy sauce, olive oil, pepper, and hot sauce in a large bowl. Toss to coat the steak strips well. Set aside.
Step 2: Heat 1 tbsp each of olive oil and butter in a large skillet over medium-high heat. Place the potato wedges into the skillet once the butter has melted and cook for approximately 4 minutes. Stir and cook for another 4 to 5 minutes or until the potato wedges are fork-tender and golden. On a plate, transfer the potatoes and set them aside.
Step 3: Add the rest of the 2 tbsp butter to the same skillet over medium heat along with the garlic, red chili pepper flakes, and fresh herbs. In a single layer, lay the steak strips (make sure to keep the drained steak marinade) and cook for about a minute per side until nicely browned.
Step 4: If desired, you can stir the reserved steak marinade right before the garlic butter steak is done and cook for about a minute. Return the potato wedges to the skillet and heat for a few minutes. Adjust the salt and pepper according to taste.
Step 5: Take the pan off the heat and serve the steak and potatoes right away garnished with extra crushed chili pepper, fresh herbs, and sprinkles of Parmesan cheese. Enjoy!
Nutrition Facts:
Energy 620.62 kcal, Fat 31.39 g, Protein 45.57 g, Carbs 40.1 g, Saturated Fat 12.68 g, Polyunsat Fat 2.01 g, Monounsat Fat 13.89 g, Sugar 4.24 g, Cholesterol 138.94 mg, Sodium 226.31 mg, Potassium 1715.93 mg, Fiber 5.25 g
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 1 1/2 pounds (650 grams) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
- 5 garlic cloves, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh oregano, chopped
- 1 1/2 pounds (650 grams) of baby yellow potatoes, quartered
- Crushed red chili pepper flakes, optional
- Salt and fresh cracked pepper
- Marinade:
- 1 tbsp olive oil
- 1/3 c. soy sauce (or coconut amino for Paleo and gluten-free)
- Fresh cracked pepper
- 1 tbsp hot sauce (we used Sriracha)
Instructions
Step 1: Place the steak strips, soy sauce, olive oil, pepper, and hot sauce in a large bowl. Toss to coat the steak strips well. Set aside.
Step 2: Heat 1 tbsp each of olive oil and butter in a large skillet over medium-high heat. Place the potato wedges into the skillet once the butter has melted and cook for approximately 4 minutes. Stir and cook for another 4 to 5 minutes or until the potato wedges are fork-tender and golden. On a plate, transfer the potatoes and set them aside.
Step 3: Add the rest of the 2 tbsp butter to the same skillet over medium heat along with the garlic, red chili pepper flakes, and fresh herbs. In a single layer, lay the steak strips (make sure to keep the drained steak marinade) and cook for about a minute per side until nicely browned.
Step 4: If desired, you can stir the reserved steak marinade right before the garlic butter steak is done and cook for about a minute. Return the potato wedges to the skillet and heat for a few minutes. Adjust the salt and pepper according to taste.
Step 5: Take the pan off the heat and serve the steak and potatoes right away garnished with extra crushed chili pepper, fresh herbs, and sprinkles of Parmesan cheese. Enjoy!
