Steak and potato leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but we bet you won’t have any and will end up with a clean plate!
WHAT DO OTHER READERS SAY ABOUT THIS STEAK AND POTATOES RECIPE
“This was absolutely delicious. Cooked everything in my cast iron. Used beef tenderloin instead. Will definitely make it again. Thank you for the recipe.” – Sandie
“Omg, delicious – made in my cast iron skillet. Used flat iron steak and added carrots. Parboiled carrots and potatoes. Substituted chopped jalapeño for the hot sauce. Adding to my book of go-to recipes!” – Trish
“This was very good! I put the potatoes in the oven first with some oil, butter, and herbs. Added some asparagus at the end to the oven. I used ribeye steak and a mixture of herbs from my deck. I must say, this shocked me as to how complex a flavor this dish has for being so easy!” – Francesca
“Made this, and it came out amazing! Had the beef strips with eggs and a spinach and avocado salad! Yum!” – Sonia
GARLIC BUTTER STEAK AND POTATOES SKILLET
YIELD: 4 SERVINGS PREP TIME: 10 MIN COOK TIME: 15 MIN
The best pan-seared steak with potatoes recipe you’ll ever have – Simple, juicy, and so flavorful steak recipe with garlic butter sauce!
INGREDIENTS YOU NEED FOR THE GARLIC BUTTER STEAK AND POTATOES SKILLET
Scale:
1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
The marinade
1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper
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DIRECTIONS
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