One-pan Garlic Butter Steak & Potatoes
You just can't beat the classics.
Meat and potatoes is no question the backbone of many a meal. Add a salad or some steamed veggies and you’ve got a dinner with everything you need. And, this one-pan garlic butter steak and potatoes have it all in one pan! No need to cook everything separately.
The trick to getting the perfect color is two-fold. The first step is to use a lot of butter! As with many of the best steak recipes butter ensures that the meat is tender and that every single bite is full of flavor.
The second factor is cooking the potatoes in the pan first and then removing them in order to cook the steak strips afterwards. This ensures that neither gets over or under cooked. You can half or quarter your potatoes depending on their size. Mine were small so I cut them in half.
For these photos I used sirloin, but you can use any kind of steak you’d like. Just make sure you cut the strips across the grain for tender pieces that slice and cook perfectly.
While you cook the potatoes the steak strips get a marinade bath that makes them full of savory flavor. This mixture uses soy sauce and Sriracha for simple combo that’s not too spicy, it’s just right. For a gluten-free option simply use gluten-free soy sauce or amino acids.
Once the steak has cooked and you add the potatoes back to the pan pour the rest of the marinade in the pan. This liquid mixes with the butter to create the most wonderful sauce for the meal.
For a little extra flavor sprinkle with some salt and some parsley just before serving. It’s the quickest and easiest way to get a meal on the table- and the minimal clean up makes this dish easy enough for any night of the week.
One-pan Garlic Butter Steak and Potatoes
Diet: Low-Lactose
Ingredients
- 1 1/2 lbs flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak)
- 1/3 cup soy sauce
- 1 tablespoon Sriracha sauce
- 2 tablespoons olive oil, divided
- salt and black pepper to taste
- pinch white pepper or to taste
- 1 1/2 lbs baby yellow potatoes, halved or quartered
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon dried oregano
- chopped fresh parsley for garnish
Preparation
- Combine steak in bowl with Sriracha, soy sauce, 1 tablespoon olive oil, salt, and peppers. Set aside to marinate for 15 minutes.
- Add remaining olive oil and 1 tablespoon butter to large skillet and heat to medium-high. Add potatoes and cook for 8-10 minutes or until browned on outside and fork tender, stirring often. Season with salt and pepper. Remove potatoes from pan.
- Set heat to medium and add remaining butter and steak slices (with marinade reserved). Cook for 1-2 minutes on each side. Add reserved marinade to pan and cook until liquid is evaporated. Add salt and black pepper to steak.
- Add potatoes back to the pan along with garlic, thyme, and oregano and cook for 1 minute. Taste and add more salt and pepper if needed. Serve immediately, garnished with parsley if desired.
Recipe adapted from Eating Well 101.