Steak and Potatoes
A robust and hearty dish that comes together swiftly in just one pan. This savory blend of seared steak and golden potatoes is both satisfying and full of flavor, ideal for a weeknight dinner that doesn't compromise on taste.
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Ingredients
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1½ pounds sirloin steak cut into 1-inch pieces
- ½ teaspoon ground pepper
- 1 pound Yukon Gold potatoes diced into ½-inch cubes
- 4 tablespoons unsalted butter divided
- 4 cloves garlic finely minced
- 1 teaspoon dried rosemary
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat a cast iron skillet over medium-high heat. Introduce the olive oil along with 2 tablespoons of butter, allowing it to melt fully.
- Add the diced potatoes, minced garlic, rosemary, oregano, salt, and pepper to the skillet. Let them cook undisturbed for about 4 minutes. Stir and continue cooking for an additional 3 to 4 minutes until the potatoes become tender when pierced with a fork. Remove them from the skillet and set aside.
- Increase the heat to high and return the skillet to the stove. Add the remaining 2 tablespoons of butter and allow it to melt. Place the steak pieces into the skillet in a single layer. Sear for 1 minute without moving, then flip or stir and cook for another 1 to 2 minutes, or until they reach your preferred level of doneness. Remove the skillet from the heat.
- Return the cooked potatoes to the skillet and gently toss with the steak to combine. Season further with salt and pepper to taste.
- Garnish with freshly chopped parsley if desired. Serve immediately.