Garlic Butter Steak and Potatoes Skillet

Instructions

1. Sear the Steak: Pat the steak cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes, turning occasionally, until browned on all sides and cooked to your desired doneness. Remove the steak from the skillet and set aside on a plate.

2. Cook the Potatoes: Reduce the heat to medium. In the same skillet, add the quartered potatoes and chopped onion. Cook for 12-15 minutes, stirring occasionally, until the potatoes are tender and golden brown on the outside. (Add a splash of water or broth and cover the skillet for a few minutes if the potatoes need to soften more).

3. Create the Sauce: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Add the butter and chopped parsley, stirring until the butter melts and coats the potatoes.

4. Combine and Serve: Return the cooked steak and any accumulated juices to the skillet. Toss everything together and cook for another 1-2 minutes, until the steak is heated through.

5. Serve immediately, spooning the delicious garlic butter sauce from the pan over each portion.

Tips for Success:

• Don’t Crowd the Pan: Giving the steak cubes space ensures they get a proper sear instead of steaming.

• Potato Prep: For faster cooking, you can parboil the quartered potatoes for 5-7 minutes until just tender before adding them to the skillet.

• Herb Variation: Feel free to use other fresh herbs like thyme or chives in addition to or instead of parsley.