Skillet Garlic Butter Steak and Potatoes
A one-skillet dish of cubed sirloin steak and halved fingerling potatoes cooked with fresh herbs, garlic and butter, finished with fresh parsley.
Nutritionper 100 g›
160
Calories
12g
Protein
12g
Carbs
7g
Fat
Ingredients
| 1 lb | 455 g | sirloin steak, cut into 1/2 inch cubes |
| 1 lb | 455 g | fingerling potatoes, halved horizontally |
| 1 teaspoon | 5 ml | fresh thyme, roughly chopped |
| 1 teaspoon | 5 ml | fresh dill, roughly chopped |
| 1 teaspoon | 5 ml | fresh rosemary, roughly chopped |
| 2 tablespoons | 30 ml | unsalted butter |
| 1 tablespoon | 15 ml | extra virgin olive oil |
| 4 cloves | garlic, minced | |
| — | coarse salt and fresh ground black pepper | |
| — | fresh parsley, roughly chopped, for garnish |
Instructions
- In a large skillet, heat 1 tablespoon of butter and the extra virgin olive oil over medium high heat.
- Add the potatoes and sprinkle with a pinch of salt and pepper. Cook for 8-10 minutes, stirring frequently, until softened. Stir in half of the herbs and half of the garlic. Cook one more minute. Remove potatoes to a plate and set aside in a warm place.
- Melt the remaining butter in the pan. Stir in steak, remaining garlic and herbs, and another pinch of salt and pepper. Cook 4-5 minutes, stirring frequently. Add potatoes back to the pan and cook one more minute until warmed.
- Remove from heat. Garnish with fresh parsley, and a pat of extra butter. Add salt and pepper to taste. Serve immediately.