YIELD: SERVES 2-3 | PREP TIME: 10 MIN | COOK TIME: 15 MIN
INGREDIENTS :
For the Potatoes:
- 1 lb baby yukon gold potatoes, quartered
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/4 tsp salt, more or less, to taste
- 1/8 tsp black pepper, more or less, to taste
For the Steak and Marinade:
- 2 lbs top loin strip steak, trimmed of fat and cut into small cubes
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
For the Pan:
- 2 tbsp butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 1/2 tsp minced garlic
DIRECTIONS :
- Place the steak and marinade ingredients into an airtight container to sit while preparing the potatoes. Set aside.
- Slice each potato into quarters and place them into a large mixing bowl with the olive oil and seasonings. Toss to coat thoroughly.
- Add butter to a large cast iron skillet over medium heat. Once melted, add in the minced garlic and seasonings, followed by the coated potatoes, cut-side down.
- Cook 3-5 minutes per side, or until fork-tender, turning when they just start to crisp/brown on one side. Using tongs, remove to a plate and cover with foil to keep warm. Be sure to leave the remaining oil/butter and seasonings for the steak.
- Increase the temperature to medium-high heat and add the steak to the skillet – with the marinade. Allow the steak to sear for 30-60 seconds before stirring to continue cooking until golden brown. Approximately 1 minute per side or until the they reach desired doneness.
- When the steak is done, add the potatoes to the skillet to warm. Garnish with herbs, salt, pepper, and crushed red pepper flakes if desired.
- Serve hot.
Garlic Butter Steak and Potatoes Skillet
Yield:
2-3
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients
- For the Potatoes:
- 1 lb baby yukon gold potatoes, quartered
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/4 tsp salt, more or less, to taste
- 1/8 tsp black pepper, more or less, to taste
- For the Steak and Marinade:
- 2 lbs top loin strip steak, trimmed of fat and cut into small cubes
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- For the Pan:
- 2 tbsp butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 1/2 tsp minced garlic
Instructions
- Place the steak and marinade ingredients into an airtight container to sit while preparing the potatoes. Set aside.
- Slice each potato into quarters and place them into a large mixing bowl with the olive oil and seasonings. Toss to coat thoroughly.
- Add butter to a large cast iron skillet over medium heat. Once melted, add in the minced garlic and seasonings, followed by the coated potatoes, cut-side down.
- Cook 3-5 minutes per side, or until fork-tender, turning when they just start to crisp/brown on one side. Using tongs, remove to a plate and cover with foil to keep warm. Be sure to leave the remaining oil/butter and seasonings for the steak.
- Increase the temperature to medium-high heat and add the steak to the skillet – with the marinade. Allow the steak to sear for 30-60 seconds before stirring to continue cooking until golden brown. Approximately 1 minute per side or until the they reach desired doneness.
- When the steak is done, add the potatoes to the skillet to warm. Garnish with herbs, salt, pepper, and crushed red pepper flakes if desired.
- Serve hot.