Garlic Butter Steak and Potatoes Skillet

Fully prepared garlic butter steak and potatoes sit in a cast iron skillet. A metal serving spoon is shown scooping up some of the steak.

5 — Votes 3 votes

Garlic Butter Steak and Potatoes Skillet

This garlic butter steak and potatoes skillet is incredibly simple and so, so flavorful. The steak is seared to tender, caramelized perfection in the most decadent herb-y, garlicky butter marinade, the potato wedges are roasted to perfection, and then the two are combined for a show-stopping dinner that everyone at the table will love.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

1½ pounds flank steak, cut into 1-inch, bite-sized pieces
1½ pounds red potatoes, quartered
1 tablespoon olive oil
4 tablespoons butter, softened
5 cloves garlic
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh oregano, finely chopped
½ teaspoon red pepper flakes
4 tablespoons coconut aminos
Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 375°F and line a sheet pan with parchment paper. Toss the potatoes in olive oil, spread out on the prepared baking sheet, and bake for 30 minutes.
While the potatoes bake, add the butter, coconut aminos, garlic, thyme, rosemary, oregano, and red pepper flakes to a bowl.
Toss the steak bites in the herb butter mixture until fully coated.
Heat a skillet over high heat, and once hot, sear the steak bites in batches for 3-4 minutes until a crust forms, then rotate and sear on the other side. Once all of the steak is seared, return all of the steak to the skillet, pour the remaining marinade over top, and toss.
Push the steak to one side of the skillet, add the potatoes to the other side. Bake at 375°F for 5 minutes, then serve and enjoy!

Notes

Sear your steak over HIGH heat - don't mess around with medium (or even medium/high) heat for this recipe. If you want the steak to get caramelized with a nice crust on it, be sure to sear over high heat.
Double the steak - if your skillet is large enough, consider doubling the amount of steak in this recipe. I did this the first time I made the recipe and we ended up using the deliciously flavorful steak for the next several mornings steak and eggs-style.

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