steak-potato-skillet

Easy Recipes

Steak & Potato Skillet

Meat and potatoes will always be a winning combo, but it's crucial to keep things interesting. In this simple version of the dynamic duo, a skillet of crispy potatoes and tender, seared flank steak gets bathed in a tangy, savory garlic mustard butter sauce that'll keep you on your toes.

Ingredients

  • 1/2 c. plus 1 tbsp. canola oil, divided
  • 1 lb. baby creamer potatoes, quartered
  • Kosher salt 
  • 3 cloves garlic, 2 smashed, 1 chopped
  • 4 tbsp. unsalted butter
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh thyme leaves
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • Pinch of crushed red pepper flakes
  • 1 lb. flank steak, cut into 2"x 1/2" strips
  • Freshly ground black pepper

Directions

  1. Step 1In a large skillet over medium heat, heat 1/2 cup oil. Arrange potatoes in a single layer with a cut side facing down; season with 1/2 teaspoon salt. Cook, undisturbed, until one side starts to brown, about 10 minutes. Toss potatoes so another cut side is facing down and add smashed garlic. Cook, undisturbed, until both sides are golden brown, 10 to 12 minutes more. Transfer potato mixture to a paper towel-lined plate.
  2. Step 2Meanwhile, in a small saucepan over medium heat, melt butter. Once bubbling subsides, add chopped garlic and cook, stirring, until fragrant, about 2 minutes. Add rosemary and thyme and cook, stirring, until warmed through, about 1 minute more. Transfer butter mixture to a small bowl. Add mustard, Worcestershire sauce, and red pepper and vigorously whisk until smooth and emulsified.
  3. Step 3Season steak with 1 teaspoon salt and 1/2 teaspoon black pepper. In same skillet over medium heat, heat 1 1/2 teaspoons oil. Arrange half of steak in skillet in a single layer and cook, undisturbed, until bottom starts to brown, about 2 minutes. Toss steak and continue cook until desired degree of doneness is reached and other side is starting to brown, 1 to 2 minutes more. Transfer steak to a plate. Repeat with remaining 1 1/2 teaspoons oil and steak. Return potatoes and steak to skillet and remove from heat.
  4. Step 4Drizzle steak and potatoes with mustard butter sauce.