Description
This Garlic Butter Steak and Potatoes Skillet is a flavorful and hearty one-pan meal featuring tender marinated steak slices sautéed to perfection alongside crispy, golden baby potatoes all tossed in a fragrant garlic butter sauce infused with fresh herbs. It’s perfect for an easy yet impressive dinner.
Ingredients
Scale
For the Marinade and Meat:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1½ pounds steak (flank, tri-tip, or ribeye), sliced against the grain into strips
For Cooking Potatoes and Steak:
- 2 tablespoons olive oil
- 4 tablespoons salted butter, divided
- 1½ pounds baby yellow potatoes, halved or quartered
- 1 teaspoon salt
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, chopped
Instructions
- Marinate the Meat: In a gallon-size plastic zip bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 minced garlic cloves. Add the sliced meat, seal the bag, and massage to coat. Let the meat marinate while you prepare the potatoes.
- Par-cook the Potatoes: Place the halved or quartered potatoes into a microwave-safe bowl and cover with water. Add the remaining 1 teaspoon salt to the water. Microwave on high for 5 minutes until slightly tender. Drain and set aside.
- Brown the Potatoes: Heat 2 tablespoons olive oil and 2 tablespoons butter in a 12-inch stainless steel skillet over medium heat until butter melts. Add the drained potatoes and sauté, stirring occasionally, until browned and tender, about 10 minutes. Remove potatoes from skillet and set aside.
- Prepare Garlic Butter Sauce: In the same skillet, add remaining 2 tablespoons butter, 2 minced garlic cloves, ½ teaspoon red pepper flakes, fresh rosemary, and oregano. Heat over medium-high until the butter simmers and garlic becomes fragrant, taking care not to burn the garlic.
- Cook the Steak: Remove the meat from the marinade and pat dry with paper towels to remove excess moisture. Working in batches, add a few strips of steak to the hot skillet. Brown each side for a couple of minutes, adjusting time to your preferred doneness. Avoid overcrowding to ensure proper browning and avoid boiling.
- Combine and Serve: Once all meat is browned, return all steak and potatoes to the skillet. Stir to combine and heat through. Serve immediately for the best flavor and texture.
Notes
- Pro Tip: Excess liquid from the marinade can prevent the steak from browning properly and cause it to boil in the pan, resulting in tougher meat. Pat meat dry before cooking and cook in small batches to maintain high heat and good sear.
- Use a stainless steel or cast-iron skillet. Non-stick pans do not produce the same flavorful browning on steak and potatoes.
- Storage: Refrigerate leftover steak and potatoes in an airtight container for up to 3 days. Reheat gently. Leftover steak is great in salads or sandwiches.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
