Steak & Potatoes

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What’s not to like about steak and potatoes?

Ingredients:

1 1/2 lb. flank steak, tenderized and sliced against the grain

1 1/2 lb. baby yellow potatoes, quartered

3 T. butter

5 garlic cloves, minced

1 t. each of chopped fresh thyme, rosemary and oregano

Red pepper flakes

Marinade for meat:

1/3 c. soy sauce

1 T. olive oil

1 T. hot chili sauce

Pepper

Directions:

Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.

In a large bowl, combine the stead with the marinade. Set aside for awhile.

In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.

In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.

Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.

Serve immediately.

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