Detailed Recipe & Step By Step Instruction Here 👇
📋 Ingredients:
For the Steak and Potatoes:
🥩 1 1/2 lb flank steak, sliced against the grain
🥔 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
📝 Instructions:
Marinate the steak: In a large bowl, combine steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
Cook potatoes: 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 golden and fork-tender. Transfer to a plate and set aside.
Cook steak: 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 marinade for later. Cook on each side for 1 minute each, until nicely browned.
Combine and serve: Right before the steak is done, stir in the reserved marinade if desired and cook for one minute. Add the potato wedges back to the pan and heat through. Adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like.
Notes 💡:
◻️ You can precook the potato wedges in boiling salted water for 8 minutes before browning them to accelerate cooking time.
◻️ For a tender steak, choose a good piece of meat like ribeye steak, tenderloin, strip loin, or strip steak.
◻️ Avoid crowding the pan with beef strips; proceed in batches if necessary.
