Garlic & Potato Steak - This easy steak and potato recipe is so simple and so tasty. Juicy steak and crispy golden potatoes are pan-fried and cooked to perfection with a smooth sauce of garlic, herbs and butter. What we like with the flank is that it's a lean but sweet cut of beef, which means that this garlic butter steak recipe is almost impossible to spoil. Ready in 30 minutes or less, it's the best steak and potatoes you'll ever have!
1 tablespoon hot sauce (we used Sriracha) freshly ground pepper.
To prepare the garlic butter steak recipe with potato wedges: In a large bowl, combine the steak strips with the soy sauce, olive oil, pepper and hot sauce. Set aside and let the steak strips marinate while the potatoes are cooking.
In a large skillet over medium-high heat, combine 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted, add the potato wedges. Cook about 4 minutes. Mix and cook another 4-5 minutes until the potato wedges are golden and tender. Transfer the sautéed potatoes to a plate and set aside.
Keep the same pan on medium heat and add the remaining butter, garlic, red pepper flakes and fresh herbs. Arrange the steak strips in one layer in the pan, keeping the steak marinade drained for later. Cook steak strips on each side for 1 minute, until golden brown. Set the time according to how you like your steak.
Just before cooking the garlic butter steak, you can incorporate the reserved marinade if you wish and cook for a minute. Add the potato wedges to the garlic butter steak pan and heat. Season the seasoning with salt and pepper if necessary.
Remove from heat and serve immediately your steak and potatoes, garnished with red pepper, fresh herbs and a pinch of Parmesan cheese on the potatoes, if desired.
you can precook the potato wedges in boiling salted water for 8 minutes before browning. This will speed up the cooking time of the potatoes in the pan and ensure a nice golden crust on the potatoes. To prepare the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat softer than flank steaks, such as rib-eye steak, filet mignon, strips or steak.