Ingredients
Method
- Heat 1 tablespoon ghee or butter with olive oil in a large skillet over medium heat.
- Add diced potatoes, season with salt and pepper, and cook until golden and crispy, about 15 minutes. Remove and set aside.
- In the same skillet, add remaining ghee or butter. Add steak bites and sear until browned on all sides, about 4-5 minutes.
- Add minced garlic, thyme, and oregano; cook for 1-2 minutes until fragrant.
- Return potatoes to skillet and toss everything together to combine and heat through.
- Sprinkle with fresh parsley before serving.
Notes
Ingredient Flexibility: I often use a mix of butter and olive oil for the perfect balance of flavor and a good sear, but all butter works wonderfully for a richer taste.
Potato Choice: I've learned that Yukon golds are ideal for their creamy interior, but red potatoes or even small fingerlings cut in half work great in a pinch.
Avoiding Crowding: My biggest lesson was not to overcrowd the skillet when searing the steak.
Doing it in batches guarantees a beautiful brown crust instead of steaming the meat.
Make-
Ahead Magic: You can dice the potatoes and steak ahead of time.
Just store them separately in the fridge, and the cooking process becomes incredibly fast.
Serving Suggestion: I love to finish this with a final sprinkle of flaky sea salt and a squeeze of fresh lemon juice right at the end.
It brightens all the rich, savory flavors perfectly.
Storage Tip: This dish is best enjoyed fresh, but leftovers keep in a sealed container for up to two days.
Reheat gently in a skillet to help the potatoes crisp back up a bit.
Equipment Note: A well-seasoned cast iron or heavy stainless steel skillet is my go-to for getting those potatoes crispy and achieving a proper sear on the steak.