INGREDIENTS:
1 1/2 lb flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
1 1/2 lb baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
THE MARINADE
1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper
DIRECTIONS:
To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, mix the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
In a large skillet over medium-high heat, combine 1 tablespoon olive oil and 1 tablespoon butter. When butter is blended, add potato wedges. Cook for about 4 minutes, mix and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a dish and Place aside.
Save the same skillet over medium heat and add the remaining 2 tablespoons butter, red chili pepper flakes, garlic, and fresh herbs. Place the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
Right before the Garlic Butter steak is done, you can mix in the reserved marinade if you want, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
Eliminate from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese on potatoes if you like.
Enjoy!
