Steak and Potatoes
Delicious garlic butter steak bites and potatoes, ready in 20 minutes, perfect for a quick meal.
Equipment
- Cast Iron Skillet
Ingredients
- 1 tablespoon olive oil
- 4 tablespoon unsalted butter divided (½ stick)
- 1 lb Yukon Gold potatoes diced into ½-inch cubes, or red-skinned or fingerling potatoes
- 4 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1½ lbs sirloin steak cut into 1-inch cubes, or try beef tenderloin, NY strip steak, or stir fry meat
- freshly chopped parsley optional, for garnish
Instructions
- Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoon of the butter. Let the butter melt completely.
- Add the cut potatoes, garlic, rosemary, oregano, salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove the potatoes from the pan and set aside in a bowl.
- Return the skillet to the stove and increase the heat to high. Add 2 tablespoon of butter and stir to melt. Add the steak bites in a single layer and cook for 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.
- Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.
- Top with fresh chopped parsley (optional). Serve and enjoy!
Notes
If potatoes are not tender (after 8 minutes) but are starting to get too brown, turn the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes until water evaporates. Don't crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
Nutrition
Serving: 1servingCalories: 455kcalCarbohydrates: 21gProtein: 40gFat: 23gSaturated Fat: 11gCholesterol: 134mgSodium: 495mgPotassium: 1071mgFiber: 3gSugar: 1gVitamin A: 350IUVitamin C: 23mgCalcium: 78mgIron: 4mg
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