Garlic Butter Steak Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb Yukon gold potatoes, diced into 1/2 inch chunks
02 -
1 teaspoon dried thyme leaves
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon sea salt, with extra for seasoning later
05 -
1/4 teaspoon black pepper, with a little extra if needed
06 -
1/4 cup ghee or butter, split into two portions
07 -
3 garlic cloves, finely chopped
08 -
1 1/4 lb sirloin steak, diced into cubes of 1/2 inch
09 -
1/2 teaspoon dried oregano
# Instructions:
01 -
Place a large cast iron skillet on medium heat. Pour the olive oil and half of the ghee into the pan, letting it heat up.
02 -
Crank up the heat to medium-high. Toss the rest of the ghee into the skillet and let it melt. Add the chunks of steak and sprinkle them with a pinch of salt and pepper. Leave them undisturbed for about 2 minutes to form a good crust. Stir well, then cook another 1-2 minutes until they are browned.
03 -
When the ghee is ready, pop in the potatoes. Scatter in the garlic, thyme, oregano, salt, and pepper. Let them cook for a couple of minutes, then give them a stir. Keep cooking and moving them around every so often until they’re soft and beautifully browned, roughly 8-10 minutes. Scoop out the potatoes along with any browned bits, and set them aside.
04 -
Toss the potatoes back into the skillet with the steak. Stir everything to combine nicely. Give it a taste and sprinkle on more salt and pepper if needed. Garnish with finely chopped fresh parsley and dig in.
# Notes:
01 -
Try yellow, red, or fingerling potatoes if you don’t have Yukon gold on hand.
02 -
Cut potatoes into small, uniform chunks so they cook evenly and quicker.
03 -
Let the steak cook undisturbed at first so it gets a flavorful crust.