INGREDIENTS:
- 1 half lb flank steak, sliced against the grain (or ribeye steak, tenderloin, strip
loin, strip steak) - 1 half 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
- One third 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:
In a sizable bowl, combine the steak strips with the soy sauce, olive oil, pepper, and hot sauce for the garlic butter steak recipe with potatoes wedges.
While you prepare the potatoes, set aside and let the steak strips to marinade.
Mix 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
Add potato wedges once butter has been mixed.
The potatoes wedges should be golden and tender after four to five minutes of cooking, after which they should be mixed.
Place potatoes that have been sauteed in a dish and set aside.
Red chili flakes, garlic, red pepper flakes, and fresh herbs are added to the same skillet that has been saved over medium heat.
Put the steak slices in the skillet in a single layer. saving the drained steak marinade for subsequent use in the skillet.
Depending on how well-done and seared you prefer your steak, cook the steak strips for one minute on each side.
If desired, add the reserved marinade just before the Garlic Butter steak is finished cooking and cook for an additional minute.
Return the potato wedges to the pan with the meat and garlic butter and cook through.
If required, add more salt and pepper to the seasoning.
Remove from fire and serve steak and potatoes right away. If desired, top with additional crushed red pepper flakes, fresh herbs, and Parmesan cheese on the potatoes.
Enjoy!