Description
This Garlic Butter Steak and Potatoes Skillet Recipe combines tender, marinated steak strips with golden, buttery potatoes cooked perfectly in one pan. Infused with fresh herbs and garlic, this dish offers a rich, flavorful meal that’s both hearty and easy to prepare, perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Marinade
- 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
Steak and Potatoes
- 1½ pounds steak (flank, tri-tip, or ribeye), sliced against the grain into strips
- 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 Steak: In a gallon-size plastic zip bag, mix 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 cloves minced garlic. Add steak strips, seal the bag, and let it marinate while preparing potatoes.
- Pre-cook the Potatoes: Place halved potatoes in a microwave-safe bowl, cover with water, and add 1 teaspoon salt. Microwave on high for 5 minutes. Drain and set aside.
- Cook 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 drained potatoes and sauté, stirring occasionally, until golden and tender, about 10 minutes. Remove potatoes to a plate.
- Prepare the Garlic Butter Sauce: In the same skillet, add remaining 2 tablespoons butter, 2 cloves minced garlic, ½ teaspoon red pepper flakes, fresh rosemary, and oregano. Simmer over medium-high heat, taking care not to burn garlic.
- Cook the Steak: Remove steak from marinade and pat dry with paper towels to remove excess moisture. In batches, add steak to the hot skillet and brown on each side for 2-3 minutes per side for medium doneness. Avoid overcrowding to ensure proper browning.
- Combine and Heat Through: Return all cooked meat and potatoes to the skillet, stir gently, and heat through. Serve immediately for best flavor and texture.
Notes
- PRO TIP: Patting excess moisture from the steak before cooking and working in batches helps prevent steaming and promotes a good sear, resulting in more tender and flavorful meat.
- Use a stainless steel or cast-iron skillet to achieve the best browning on both steak and potatoes; avoid non-stick pans for this recipe.
- Store leftover meat and potatoes refrigerated for up to 3 days. Reheat thoroughly and consider using the leftover steak in salads or sandwiches for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
