Skillet Seared Steak with Garlic Herb Potatoes

Prepare for a dazzling yet approachable weeknight meal with this Skillet Seared Steak with Garlic Herb Potatoes! This dish masterfully combines tender, perfectly seared steak strips with crispy, golden-brown potatoes infused with aromatic garlic and herbs, all cooked to perfection in a single skillet. It’s a symphony of textures and flavors – the rich, savory beef perfectly complemented by the earthy, herb-kissed potatoes. Designed for both efficiency and indulgence, this recipe delivers restaurant-quality taste with minimal cleanup, making it an ideal choice for a satisfying family dinner or a cozy meal for two. Get ready to impress with this comforting and incredibly delicious skillet creation!

Ingredients:

For the Garlic Herb Potatoes:

• 1½ pounds baby potatoes (Yukon Gold or red baby potatoes recommended), cut into wedges or halves
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary (crushed, or 1 tsp fresh, chopped)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Skillet Steak:

• 1½ pounds beef sirloin, flank steak, or flat iron steak, sliced against the grain into ½-inch thick strips
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
• ½ teaspoon crushed red pepper flakes (optional, for a kick)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prepare and Par-Cook Potatoes:
   • Place the cut potatoes in a medium pot and cover with cold water by about an inch. Add a generous pinch of salt.
   • Bring to a boil over high heat, then reduce heat and simmer for 8-10 minutes, or until potatoes are just fork-tender but not mushy. This step ensures they cook evenly and get crispy later.
   • Drain the potatoes thoroughly and let them steam dry in the colander for a few minutes.
2. Season and Roast/Sear Potatoes:
   • In a large bowl, toss the par-cooked potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • If using an oven, preheat to 400°F (200°C). Spread potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden brown and crispy.
   • Alternatively, if using the skillet, heat 1 tablespoon olive oil in your large skillet over medium-high heat. Add potatoes in a single layer (work in batches if necessary to avoid overcrowding) and cook, stirring occasionally, for 15-20 minutes until golden and crispy. Remove from skillet and set aside.
3. Prepare the Steak Strips:
   • Pat the steak strips very dry with paper towels – this is crucial for a good sear.
   • Season the steak generously with salt and freshly ground black pepper.
4. Sear the Steak:
   • Return the same large skillet (if used for potatoes, wipe it clean, or use a new one) to medium-high heat. Add 1 tablespoon olive oil.
   • Once the oil is shimmering and just starting to smoke, add half of the steak strips in a single layer, ensuring not to overcrowd the pan.
   • Sear for 2-3 minutes per side until deeply browned. The exact time depends on thickness and desired doneness. For medium-rare to medium, avoid overcooking.
   • Remove seared steak from the pan and set aside. Repeat with the remaining steak strips.
5. Build the Flavor Sauce:
   • Reduce heat to medium. Add 2 tablespoons unsalted butter to the skillet.
   • Once melted, add the minced garlic, dried thyme, and optional crushed red pepper flakes. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
6. Combine and Finish:
   • Return all the seared steak strips to the skillet with the garlic butter sauce. Toss quickly to coat the steak.
   • Add the cooked garlic herb potatoes back into the skillet. Gently toss everything together to combine the flavors. If desired, a splash of beef broth (¼ cup) can be added here to create a light pan sauce.
   • Cook for just 1-2 minutes to warm through and allow flavors to meld.
7. Garnish and Serve:
   • Remove the skillet from the heat.
   • Garnish generously with fresh chopped parsley.
   • Serve the Skillet Seared Steak with Garlic Herb Potatoes hot, directly from the skillet for a rustic presentation, or plated individually.

Tips, Variations, and Storage:

• Steak Selection: Flank, sirloin, or flat iron are great for quick searing. Always slice against the grain for tenderness.
• Don’t Overcrowd: Whether searing steak or crisping potatoes, cook in batches if your skillet isn’t large enough. Overcrowding lowers the pan temperature and leads to steaming instead of browning.
• Dry Steak is Key: Patting the steak very dry ensures a beautiful crust.
• Spice It Up: Add a pinch of smoked paprika or chili powder to the steak seasoning.
• Vegetable Additions: Sliced bell peppers or onions can be added to the skillet with the potatoes during the last 10 minutes of their cooking time.
• Mushroom Sauce: Sauté sliced mushrooms after the steak, then proceed with garlic butter before returning steak and potatoes.
• Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet to try and maintain some crispness, or microwave if convenience is prioritized.

Pairings:

• Wine: A bold red wine like Cabernet Sauvignon, Malbec, or a Syrah/Shiraz would perfectly complement the rich flavors of the steak and potatoes.
• Salad: A simple green salad with a light, tangy vinaigrette would provide a refreshing contrast.
• Bread: Crusty bread to soak up any delicious pan juices.
• Vegetable: Steamed asparagus or a side of creamy coleslaw could round out the meal.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 35-45 minutes (including potato par-boil and searing)
• Total Time: 55-65 minutes
• Servings: 4
• Cuisine: American / European-inspired
• Effort Level: Medium