Ingredients
Scale
- 1/3 cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- 1/4 teaspoon cracked black pepper
- 1-1/2 lb flank steak, sliced against the grain
- 1-1/2 lb baby yellow potatoes, quartered
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 3 garlic cloves, minced
- Kosher salt and cracked black pepper
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon grated Parmesan (optional)
Instructions
- In a large bowl, combine the steak strips with soy sauce, olive oil, hot sauce, and pepper. Toss and let marinate while cooking the potatoes.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender. Transfer to a plate.
- Add remaining 2 tablespoons butter and minced garlic to the skillet over medium-high heat. Add steak strips in a single layer and cook for 2 minutes, flipping once, until browned.
- Return potatoes to the skillet and cook 1–2 minutes until heated through. Season with additional salt and pepper if desired.
- Remove from heat and sprinkle with fresh thyme. Add Parmesan if using. Serve warm.
Notes
- Great served with a side salad or crusty bread.
- Add red pepper flakes for extra heat.
- Slice steak thinly for quick, even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American