Garlic Butter Steak and Potatoes Skillet
This Garlic Butter Steak and Potatoes Skillet features tender strips of juicy steak and crispy-edged, golden potatoes, all coated in a luscious garlic butter sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Medium bowl
Ingredients
Ingredients
- 1.5 lb Flank steak, sliced against the grain
- 1.5 lb Baby yellow potatoes, quartered
- 1 tablespoon Olive oil
- 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 (e.g. Sriracha, for marinade)
- Fresh cracked pepper (for marinade)
Instructions
- In a medium bowl, combine the sliced flank steak with 1/3 cup soy sauce, 1 tablespoon olive oil, 1 tablespoon hot sauce, and a few cracks of black pepper. Mix well and let marinate for 15-20 minutes (while you prep the potatoes).
- Place quartered baby potatoes in a pot of salted water. Bring to a boil, then simmer for about 5-6 minutes, just until potatoes begin to soften. Drain well and set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the pre-cooked potatoes in a single layer. Season with a pinch of salt and pepper. Cook, stirring occasionally, until potatoes are golden brown and crispy (about 8-10 minutes). Remove potatoes to a plate and set aside.
- In the same skillet, add a bit more oil if needed. Sear the marinated steak strips in batches, without overcrowding, for 1-2 minutes per side, until browned and cooked to your preferred doneness. Remove steak from the skillet and cover to keep warm.
- Reduce heat to medium, add the remaining 2 tablespoons butter. Stir in minced garlic, thyme, rosemary, oregano, and a pinch of chili flakes (if using). Cook for 1-2 minutes, until fragrant.
- Return potatoes and steak to the skillet. Gently toss everything so it’s well-coated in the herby garlic butter. Adjust seasoning to taste, sprinkle with chopped parsley or extra red pepper flakes if desired, and serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the skillet over medium heat and add a splash of water or broth to keep things moist. Cover and gently reheat, stirring occasionally, until warmed through.