Ingredients
Method
- Combine sliced flank steak with 1/3 cup soy sauce, 1 tablespoon olive oil, 1 tablespoon hot sauce, and black pepper in a medium bowl. Mix well and marinate for 15-20 minutes while preparing the potatoes.
- Place quartered baby potatoes in a pot of salted water. Bring to a boil, then simmer for 5-6 minutes until potatoes begin to soften. Drain well and set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the pre-cooked potatoes in a single layer. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes until golden brown and crispy. Remove potatoes to a plate and set aside.
- Add more oil to the same skillet if needed. Sear the marinated steak strips in batches, without overcrowding, for 1-2 minutes per side until browned and cooked to your preferred doneness. Remove steak from the skillet and cover to keep warm.
- Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in minced garlic, thyme, rosemary, oregano, and chili flakes (if using). Cook for 1-2 minutes until fragrant.
- Return potatoes and steak to the skillet. Gently toss everything to coat well in the herby garlic butter. Adjust seasoning to taste. Sprinkle with chopped parsley or extra red pepper flakes if desired, and serve immediately.
Nutrition
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the skillet over medium heat and add a splash of water or broth to keep things moist. Cover and gently reheat, stirring occasionally, until warmed through.