When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! This recipe only has a handful of ingredients and is ready in under 20 minutes.
For the potatoes:
Three tablespoons olive oil
1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges
1/2 teaspoon meat finished with Jewish law salt
For the hamburger cut and garlic spread:
2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round
Cut into two pieces
1 teaspoon meat finished with Jewish law salt
4 tablespoons (1/2 stick) unsalted spread
3 unopened blossoms of tree garlic, minced
2 tablespoons cut recently created parsley leaves
1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation.
Heat oil in a skillet over medium high heat.
Carefully add the potatoes, cut side down to the hot oil
Sprinkle with salt and allow to cook for 10 minutes
Flip the potatoes to the other cut side and repeat the cooking for 10 minutes
Set the potatoes to the side
Wipe the skillet out with a paper towel
Season each portion of steak with salt and pepper after wiping dry with paper towels.
Place the steaks into the hot pan and cook until the side does not stick, about 1 minute
Turn the steaks each over and repeat for a total of four minutes
Carefully add the butter into the pan and flip the steaks one more time.
Tilt the pan to pool the melted butter, add in the freshly minced garlic
Spoon the melted butter over the steaks, flip and repeat the basting
Place the steaks onto a cutting board to rest for 5 minutes
Meantime, stir in the parsley and the lemon juice into the pan
Let this cool for a minute and taste, add more salt or lemon juice if needed
Place the potatoes onto a serving dish
Slice the steak, cross grain into slices ½ inch thick
Place on top of the potatoes and drizzle with the lemon and parsley liquid
Serve and Enjoy!