Garlic Butter Steak and Potatos

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 The Pan-Seared Steak with potatoes recipe you'll ever have - Simple and so flavorful best steak recipe with garlic butter sauce!

Garlic Butter Steak  Recipe with Potatoes Skillet – This easy one-pan steak and potatoes recipe is SO simple and SO flavorful. Juicy steak and crisp-golden potatoes are pan-seared and cooked to perfection with a luscious garlic, herbs, and butter sauce. The thing we love with flank is that it’s a lean, yet soft cut of beef, meaning this garlic butter steak recipe is nearly impossible to mess up. Ready in 30 minutes or less, this is the best Pan-Seared steak and potatoes you’ll ever have!

INGREDIENTS LIST FOR THE STEAK AND POTATOES

  • 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
  • 1 1/2 lb (650g) 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

1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

3. Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay 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.

4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, 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.

5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

TIPS FOR THE STEAK AND POTATOES RECIPE

You can precook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.
To make the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat that is more tender than flank steaks, such as ribeye steak, tenderloin, strip loin, or strip steak.
Avoid crowding the pan with the beef strips, proceed in batches if necessary so you won’t have steamed steak instead!

WHAT SHOULD I SERVE WITH STEAK?

Well, this steak and potatoes recipe is a meal in itself, but feel free to add your own twist. Serve the steak with roasted asparagus for example. Roasted carrots would also make a nice addition. If you’re a garlic lover, roast a full head of garlic sliced horizontally and wrapped in foil for 20-30 minutes and serve it along with the steak and potatoes.

HOW LONG CAN I KEEP THE STEAK LEFTOVERS?

Steak and potatoes leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but we bet you won’t have any and will end up with a clean plate!

WHAT DO OTHER READERS SAY ABOUT THIS STEAK AND POTATOES RECIPE

“This was absolutely delicious. Cooked everything in my cast iron. Used beef tenderloin instead. Will definitely make it again. Thank you for the recipe.” – Sandie

“Omg delicious – made in my cast iron skillet. Used flat iron steak and added carrots. Parboiled carrots and potatoes. Substituted chopped jalapeño for the hot sauce. Adding to my book of go-to recipes!” – Trish

“This was very good! I did the potatoes in the oven first with some oil, butter, and herbs. Added some asparagus at the end to the oven. I used ribeye steak and a mixture of herbs from my deck. I must say, this shocked me as to how complex a flavor this dish has for being so easy!” – Francesca

“Made this and it came out amazing! Had the beef strips with eggs and a spinach and avocado salad! Yum!” – Sonia

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