What’s not to like about steak and potatoes?
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
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.