{"id":1755,"date":"2023-08-17T20:29:52","date_gmt":"2023-08-17T20:29:52","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=1755"},"modified":"2023-08-17T20:29:52","modified_gmt":"2023-08-17T20:29:52","slug":"garlic-butter-steak-and-potato-skillet","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/garlic-butter-steak-and-potato-skillet\/","title":{"rendered":"Garlic Butter Steak and Potato Skillet"},"content":{"rendered":"

INGREDIENTS FOR GARLIC BUTTER STEAK AND POTATO SKILLET<\/p>\n

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\nYou will need:<\/p>\n

4 tablespoons of olive oil, divided
\n2 tablespoons of balsamic vinegar
\n1 teaspoon of dried oregano
\n1 \u00bd teaspoons of salt, divided
\n\u00bd teaspoon of black pepper
\n1 teaspoon of red pepper flakes, divided
\n4 cloves of garlic, minced and divided
\n1 \u00bd pounds of steak (flank, tri-tip, or ribeye), sliced against the grain into strips
\n4 tablespoons of salted butter, divided
\n1 \u00bd pounds of Honey Gold potatoes, halved or quartered
\n1 tablespoon of fresh rosemary, minced
\n1 tablespoon of fresh oregano, chopped
\nHOW TO MAKE THIS GARLIC BUTTER STEAK AND POTATO SKILLET RECIPE :<\/p>\n

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\nSTEP ONE: In a gallon size plastic Ziploc bag combine two tablespoons of olive oil, balsamic vinegar, dried oregano, a half teaspoon of salt, black pepper, a half teaspoon of red pepper flakes, and two of the minced garlic cloves.<\/p>\n

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STEP TWO: Add the beef, toss, and seal. Allow the beef to marinate while preparing the potatoes.<\/p>\n

STEP THREE: Place the potatoes into a microwave-safe bowl and cover with water. Add a teaspoon of salt and microwave on high power for five minutes. Drain.<\/p>\n

STEP FOUR: In a 12 inch skillet heat two tablespoons of olive oil and two tablespoons of butter over medium heat until the butter is melted.<\/p>\n

PRO TIP: Use a stainless steel or cast-iron skillet. A non-stick pan can\u2019t get hot enough to sear the steak and lock in the flavors.<\/p>\n

STEP FIVE: Transfer the potatoes to the preheated skillet. Saute over medium heat, stirring occasionally, for about ten minutes until the potatoes are browned and tender all the way through. Transfer the potatoes to a plate and set aside.<\/p>\n

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STEP SIX: In the same skillet add the remaining two tablespoons of butter, two cloves of minced garlic, half teaspoon red pepper flakes, fresh rosemary, and oregano. Bring to a simmer over medium-high heat.<\/p>\n

STEP SEVEN:<\/p>\n

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\nWhile the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove the excess moisture.<\/p>\n

PRO TIP: Excess liquid will prevent the meat from browning quickly, resulting in a tougher, less flavorful steak.<\/p>\n

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STEP EIGHT: Working in batches, place a few strips of steak into the hot skillet. Cook for two minutes on each side for medium doneness but feel free to adjust the cooking time according to your preference.<\/p>\n

PRO TIP: When frying cut up steak, cooking just a few pieces of steak at a time ensures that there is plenty of room for any released liquid to move away from the meat and evaporate.<\/p>\n

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STEP NINE: When all of the meat has been browned, return the garlic steak and potatoes to the skillet and heat through. Serve immediately.<\/p>\n

STORAGE
\nIN THE FRIDGE: You can store leftover garlic butter steak and potatoes in the refrigerator for up to three days. To avoid reheating the meat, we suggest using it in salads or sandwiches.<\/p>\n

IN THE FREEZER: Cooked steak freezes well but cooked potatoes do not. If you wish to freeze the steak strips, let them cool completely, place into a freezer bag and squeeze out any air. The cooked steak will keep for two to three months.<\/p>\n

Steak and potatoes go so well together. When you cook them in a skillet with garlic, herbs, and butter the result is deliciously juicy steak strips and crispy, buttery potatoes. This flavorsome meat and potatoes dish is so easy and delicious that you\u2019ll want to make it again and again.<\/p>\n\n

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