Garlic Herb Steak and Potato Skillet
A delightful and fulfilling dish combining succulent steak and tender, buttery potatoes, infused with aromatic herbs and garlic.
Ingredients
Meat
- 1.25 lb sirloin steak, cut into 1-inch pieces Choose quality meat for better flavor.
Potatoes
- 1.25 lb baby Yukon gold potatoes, halved Creamy potatoes enhance the dish.
Cooking Essentials
- 2 tbsp olive oil, divided
- 1.25 tsp kosher salt Plus more to taste.
- 1 tsp black pepper, freshly ground
- 0.75 tsp paprika
- 0.5 tsp onion powder
- 1 tbsp Worcestershire sauce
- 0.25 cup low-sodium beef broth Can substitute with vegetable broth.
- 3 tbsp unsalted butter
- 2.5 tsp garlic, minced
- 1.5 tsp fresh rosemary, chopped Can substitute with tarragon.
- 1.5 tsp fresh thyme, chopped Can substitute with basil.
- 0.25 tsp crushed red pepper flakes (optional) Adjust to taste.
- 1 tbsp lemon juice, freshly squeezed Add for brightness.
- 1 tbsp fresh parsley, chopped (for garnish) Adds a nice touch to presentation.
Instructions
Cooking Steps
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak pieces, seasoning with kosher salt and black pepper, and sear until golden brown, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, pour in the remaining tablespoon of olive oil and add halved baby Yukon potatoes. Cook for about 10 minutes, stirring occasionally, until golden and tender.
- Sprinkle in paprika and onion powder, and if desired, crushed red pepper flakes. Stir to coat the potatoes evenly.
- Add minced garlic, Worcestershire sauce, and beef broth to the skillet. Stir while scraping brown bits from the bottom for flavor.
- Return the seared steak to the skillet and mix with the potatoes. Add unsalted butter, allowing it to melt, then toss in chopped rosemary and thyme.
- Squeeze fresh lemon juice over the top and let simmer for 4-5 minutes until desired steak doneness and tender potatoes.
- Serve hot, garnished with fresh parsley.
Notes
This dish can be stored in an airtight container for up to 3 days. Reheat in a skillet with a splash of beef broth to maintain moisture. Try swapping in sweet potatoes for a healthier variation.