Garlic Butter Steak and Potatoes Skillet

Garlic Butter Steak and Potatoes Skillet

INGREDIENTS:

650g rump steak, sliced into 1/2 inch strips against the grain (1 1/2 lb)

65g baby potatoes, cut into quarters (1 1/2 lb)

1 TBS olive oil

2 TBS butter, divided

5 cloves garlic, peeled and minced

1/2 tsp each dried thyme, rosemary and oregano

salt and freshly ground black pepper

crushed red chili flakes (optional)

For the steak marinade:

80ml soy sauce (1/3 cup)

1 TBS olive oil

1 TBS Sriracha sauce

INSTRUCTIONS:

Whisk together the steak marinade ingredients in a bowl.  Add the steak strips and set aside to marinate while the potatoes are cooking.

Heat 1 TBS butter and olive oil in a large skillet until the butter begins to foam.  Add the potato wedges, one cut side down, and cook for about 6 minutes or so until golden brown on that side, then carefully turn them over and cook for a further 6 minutes or so until golden brown on that side and the potatoes are tender.  Remove carefully and keep warm.

Add the remaining TBS of butter, garlic, dried herbs and red chili flakes if using.  Add the steak strips (work in batches if necessary) and cook over medium high heat for about one minute before flipping over and browning the other side. (I did mine in two batches)  Pour any reserved marinade over top and return the potatoes to the pan. Heat through.  Adjust seasoning with salt and black pepper.  Serve immediately.

Enjoy! 😋😍