Garlic Butter Steak Potatoes (Printable Version)
Tender steak and golden potatoes sautéed in garlic butter with herbs and spices for a flavorful meal.
# What You'll Need:
→ Oils and Vinegar
01 -
4 tablespoons olive oil, divided
02 -
2 tablespoons balsamic vinegar
→ Seasonings and Herbs
03 -
1 teaspoon dried oregano
04 -
1½ teaspoons salt, divided
05 -
½ teaspoon black pepper
06 -
1 teaspoon red pepper flakes, divided
07 -
1 tablespoon fresh rosemary
08 -
1 tablespoon fresh oregano, chopped
→ Aromatics
09 -
4 garlic cloves, minced and divided
→ Main Ingredients
10 -
1½ pounds steak (flank, tri-tip, or ribeye), sliced against the grain into strips
11 -
1½ pounds baby yellow potatoes, halved or quartered
→ Dairy
12 -
4 tablespoons salted butter, divided
# Step-by-Step Guide:
01 -
Combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 minced garlic cloves in a gallon-size plastic bag. Add the steak strips, seal, and let marinate while preparing the potatoes.
02 -
Place halved potatoes in a microwave-safe bowl, cover with water, and add 1 teaspoon salt. Microwave on high for 5 minutes, then drain.
03 -
Heat remaining 2 tablespoons olive oil and 2 tablespoons butter in a 12-inch skillet over medium heat until butter melts. Add drained potatoes and sauté, stirring occasionally, until golden brown and tender, about 10 minutes. Remove and set aside.
04 -
In the same skillet, melt remaining 2 tablespoons butter with 2 minced garlic cloves, ½ teaspoon red pepper flakes, fresh rosemary, and fresh oregano over medium-high heat until fragrant and simmering.
05 -
Remove steak from marinade and pat dry with paper towels. In batches, brown steak strips in the hot skillet, cooking approximately 2 minutes per side for medium doneness.
06 -
Return all cooked steak and sautéed potatoes to the skillet. Heat through and serve immediately.
# Additional Notes:
01 -
Patting steak dry before cooking ensures better browning.