- 1 ½ lbs (650g) Flank steaksliced against the grain or ribeye steak, tenderloin, strip loin, strip steak
- ⅓ cup Soy sauceor coconut amino for paleo and gluten-free
- 1 tbsp Olive oil
- 1 tbsp Hot sauce
- Black pepperfresh cracked, to taste
- 1 tbsp Olive oil
- 3 tbsp Butterdivided
- 1 ½ lbs (650g) Potatoesbaby yellow potatoes, quartered
- 5 cloves Garlicminced
- 1 tsp Fresh thymechopped
- 1 tsp Rosemaryfresh, chopped
- 1 tsp Oreganofresh, chopped
- Red pepper flakescrushed, optional
- Saltto taste
- Black pepperfresh cracked
Garlic Butter Steak and Potatoes Skillet
Upgrade your favorite steak dinner with this easy and delicious Garlic Butter Steak and Potatoes Skillet recipe! Packed with flavor, your family won’t believe this hearty dinner took only 15 minutes to make, including the prep time. Peppery, herby, garlicky, spicy, and buttery, this dish will hit the spot on cold winter nights. Plus, it all comes together in just one skillet.
Start by marinating the steak strips using soy sauce, olive oil, hot sauce, and black pepper. So you have your steak marinating. The next step is to cook potato wedges. Cook the potatoes until fork-tender and golden. Once cooked, remove from the pan to a plate. Next, cook the steak in the same skillet with the remaining butter, garlic, fresh herbs, and chili pepper. Be sure to adjust the level of chili to your liking. Finally, return the potatoes to the skillet and allow to heat through. Serve immediately garnished with herbs and more chili if you wish. Enjoy!
To make the Garlic Butter Steak and Potatoes Skillet recipe, you will need the following ingredients:
Steps to make Garlic Butter Steak and Potatoes Skillet
1 | Marinate steak | 10 |
In a large bowl, combine 1 ½ pounds steak strips with soy sauce, 1 tablespoon olive oil, 1 tablespoon hot sauce, and fresh cracked black pepper to taste. Set aside while you cook the potatoes. | ||
2 | Cook potatoes | 10 |
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the potato wedges. Cook for about 4 minutes, then stir and cook for another 4-5 minutes until the potato wedges are fork-tender and golden. Remove from the heat and transfer to a plate. Set aside. | ||
3 | Cook steak | 2 |
To the same skillet over medium heat, add the remaining 2 tablespoons of butter, 5 minced cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh oregano, and crushed red chili pepper flakes to taste if using. Arrange the steak strips in one layer in the skillet. Keep the drained steak marinade. Cook the steak strips on each side for 1 minute until browned. Adjust timings depending on how you like your steak cooked. | ||
4 | Return potatoes to skillet | 2 |
Just before the steak is done, stir in the reserved marinade if you wish and cook for another minute. Add the potato wedges back to the pan and let heat through. Adjust salt and pepper if needed. | ||
5 | Serve | |
Remove from the heat and serve garnished with more crushed chili pepper and fresh herbs. Enjoy! | ||
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