A juicy, buttery, herb-packed steak cooked with golden crispy potatoes — all in one skillet. Ready in 30 minutes and perfect for weeknights.
⭐ Ingredients
For the Steak & Potatoes
- 1½ lb (650 g) flank steak, sliced against the grain
(or use ribeye, tenderloin, strip loin, or strip steak) - 1½ lb (650 g) baby yellow potatoes, quartered
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 5 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- Salt & freshly cracked black pepper
- Crushed red chili flakes (optional)
For the Marinade
- ⅓ cup soy sauce (or coconut aminos)
- 1 tbsp olive oil
- 1 tbsp hot sauce (e.g., Sriracha)
- Fresh cracked pepper
🔪 Instructions
1. Marinate the Steak
In a large bowl, mix:
- Soy sauce
- Olive oil
- Hot sauce
- Pepper
Add sliced steak, toss to coat, and set aside while preparing the potatoes.
2. Cook the Potatoes
- Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet on medium-high.
- Add the quartered potatoes.
- Cook 4 minutes, stir, then cook another 4–5 minutes until golden and tender.
- Remove potatoes from skillet and set aside.
3. Cook the Steak
- In the same skillet, add 2 tbsp butter, garlic, herbs, and chili flakes.
- Add steak in a single layer (work in batches if needed).
- Sear 1 minute per side or until browned to your liking.
- Optional: pour in the reserved marinade and cook 1 minute.
4. Combine & Finish
- Add potatoes back into the skillet.
- Toss everything in the garlic butter sauce.
- Adjust salt & pepper as needed.
- Serve hot with extra herbs or parmesan (optional).
💡 Tips for Best Results
- Precook potatoes in boiling salted water for 8 minutes for faster skillet browning.
- For a more tender steak, choose ribeye, tenderloin, or strip steak.
- Do not overcrowd the pan or the steak will steam, not sear.
- Cast-iron skillets give the best crust.
🍽️ What to Serve With It
- Roasted asparagus
- Roasted carrots
- A roasted head of garlic
- Green salad or sautéed spinach
🧊 Storage
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
🔥 Nutrition (Approx. per serving)
- Calories: 620
- Protein: 45 g
- Fat: 31 g
- Carbs: 40 g
- Fiber: 5 g
