Foodie: Garlic Butter Steak

Garlic Butter Steak 

Rating: Holy crap, can I eat this all the time? 

I'm not very good with steak. I have an idea of what it should taste like and what the mouthfeel should be and miss consistently. I'm also not a well done person, so I also screw that up. I have been getting better, and this ... well. This was the proof positive that I'm finally getting it. 

There are a couple of cut options for this (ribeye, chuck, flank, tenderloin) and I went with the tenderloin tips I was able to find at the store. Thanks, COVID. 

This has a marinade! Be aware, I didn't and it kind of messed up my timing. I also halved the recipe with no issues at all--but I left the full amount garlic. 

You can never have too much garlic. 

Original Recipe Here

Ingredients 

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

The marinade

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

Directions:

1.  In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak. (I did one minute initially for my cubes, and just got them to brown after that. DO NOT WALK AWAY; they will go well done real quick.) 

4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.

5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!