Garlic Butter Steak and Potatoes Skillet Recipe

Introduction

This Garlic Butter Steak and Potatoes Skillet is a delicious one-pan meal that’s full of bold flavors and perfect for any weeknight dinner. Tender steak slices are marinated and cooked with golden baby potatoes, fresh herbs, and garlicky butter for a comforting and satisfying dish.

Ingredients

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye, tenderloin, strip loin, strip steak)
• 1 1/2 lb (650g) 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

For the marinade:

• 1/3 cup soy sauce (or coconut aminos for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (such as Sriracha)
• Fresh cracked pepper

Instructions

1. Step 1: In a large bowl, combine the steak strips with soy sauce, olive oil, fresh cracked pepper, and hot sauce. Set aside and allow the steak to marinate while you cook the potatoes.
2. Step 2: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the potato wedges. Cook for about 4 minutes, stir, then cook an additional 4 to 5 minutes until the potatoes are golden and fork-tender. Transfer the potatoes to a plate and set aside.
3. Step 3: Keep the same skillet over medium heat and add the remaining 2 tablespoons butter, minced garlic, crushed red chili pepper flakes (if using), and fresh herbs. Lay the steak strips in one layer in the skillet. Keep the drained marinade for later.
4. Step 4: Cook the steak strips for about 1 minute on each side until nicely browned, adjusting the time if you prefer your steak more or less cooked.
5. Step 5: Just before the steak is done, stir in the reserved marinade and cook for another minute. Then add the potatoes back to the skillet and heat through. Taste and adjust seasoning with salt and pepper if needed.
6. Step 6: Remove from heat and serve immediately. Garnish with extra crushed chili flakes, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if desired. Enjoy!

Tips & Variations

• Use any cut of steak you like, but make sure to slice against the grain for tenderness.
• Swap baby yellow potatoes with fingerlings or Yukon gold for a similar texture.
• For a paleo or gluten-free version, substitute soy sauce with coconut aminos.
• Add a squeeze of fresh lemon juice at the end for a bright finish.
• If you prefer less heat, omit the red chili flakes and hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the steak’s tenderness and the potatoes’ texture. Avoid microwaving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh steak for optimal texture and flavor. If using frozen steak, thaw it completely and pat dry before marinating.

How do I know when the steak is cooked to my liking?

Cooking the steak strips for about 1 minute per side usually yields medium-rare to medium doneness. Adjust the cooking time according to your preference, keeping in mind thinner slices cook quickly.

Garlic Butter Steak and Potatoes Skillet Recipe

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4.6 from 147 reviews

This Garlic Butter Steak and Potatoes Skillet is a savory and satisfying one-pan meal featuring tender marinated flank steak cooked to perfection in a flavorful garlic herb butter sauce alongside golden, crispy baby potatoes. The dish combines fresh herbs, garlic, and optional crushed red chili flakes for a delicious balance of rich, buttery taste with a hint of heat. Perfect for an easy dinner, it brings together juicy steak and perfectly sautéed potatoes in a comforting skillet preparation.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Potatoes

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
• 1 1/2 lb (650g) 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, to taste
• Crushed red chili pepper flakes, optional

Marinade

• 1/3 cup soy sauce (or coconut aminos for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (such as Sriracha)
• Fresh cracked pepper, to taste

Instructions

1. Marinate the steak: In a large bowl, combine the sliced steak strips with soy sauce, olive oil, freshly cracked pepper, and hot sauce. Mix well to coat all pieces and set aside to marinate while you begin cooking the potatoes.
2. Cook the potatoes: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and hot, add the quartered baby yellow potatoes. Cook for about 4 minutes without stirring to get a nice sear, then stir and continue cooking for another 4 to 5 minutes until the potatoes are golden brown and tender when pierced with a fork. Remove the potatoes from the skillet and set aside on a plate.
3. Prepare the garlic herb butter and cook the steak: Lower the heat to medium. In the same skillet, add the remaining 2 tablespoons of butter, minced garlic, crushed red chili pepper flakes (if using), and the fresh chopped herbs—thyme, rosemary, and oregano. Stir together to create a fragrant butter sauce. Add the marinated steak strips in a single layer, pouring the reserved marinade alongside if desired. Cook the steak strips for approximately 1 minute on each side, browning the meat while keeping it tender. Adjust cooking time based on your preferred level of doneness.
4. Combine and finish: Just before the steak finishes cooking, stir in the reserved marinade (optional) and cook for an additional minute to meld flavors. Return the cooked potatoes to the skillet with the steak and toss gently to warm through and coat them with the garlic herb butter sauce. Taste and adjust seasoning as needed with salt and pepper.
5. Serve: Remove the skillet from heat and serve the garlic butter steak and potatoes immediately. Garnish with extra crushed red chili flakes, fresh herbs, and optionally a sprinkle of parmesan cheese over the potatoes for added richness. Enjoy your flavorful and hearty meal!

Notes

• Use flank steak or any quick-cooking steak cuts like ribeye or striploin for best results.
• Marinating the steak while preparing the potatoes enhances flavor and tenderizes the meat.
• You can substitute coconut aminos for soy sauce to make this recipe paleo and gluten-free.
• Adjust the chili flakes to your preferred spice level or omit for a milder dish.
• Adding parmesan cheese over the potatoes is optional but adds a nice umami touch.
• Ensure you slice the steak against the grain for optimal tenderness.
• Cook potatoes evenly by cutting them into similarly sized quarters.

Keywords: garlic butter steak, skillet steak and potatoes, baby potatoes, flank steak recipe, one pan meal, easy steak dinner, garlic herb butter sauce, quick steak recipe