Description
A comforting and delicious dish featuring seasoned steak and buttery Yukon gold potatoes, perfect for any occasion.
Ingredients
- 2 pounds cubed steak (sirloin or NY Strip)
- 2 pounds Yukon gold potatoes, peeled and cubed
- 3 teaspoons salt (or more to taste)
- 1 teaspoon salt for the potatoes
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce (optional)
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, softened
- 2 tablespoons chopped parsley
- 2 tablespoons minced garlic
- Red pepper flakes for garnish
Instructions
- Mix together the 3 teaspoons salt, garlic powder, onion powder, Italian seasoning, and paprika in a small bowl. Divide it into two equal portions and set aside.
- Combine softened butter with minced garlic and chopped parsley in another bowl until well blended. Set this garlic herb butter aside for later.
- Toss the cubed steak with Worcestershire sauce, browning sauce (if using), and half of the spice mixture in a large bowl until well coated.
- Parboil the potatoes in boiling water for about 5 to 6 minutes. Drain and let them cool, then season with the remaining spice mixture and 1 tablespoon of olive oil.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and sear the steak for about 5 to 7 minutes until browned. Transfer the steak to a plate to keep warm.
- Cook the parboiled potatoes in the same skillet for 10 to 15 minutes, stirring occasionally until golden brown and fork-tender.
- Return the steak to the skillet with the potatoes, stir in the garlic herb butter, and toss everything together to absorb the flavors.
- Garnish with red pepper flakes and additional parsley as desired before serving.
Notes
Use a meat thermometer to ensure your steak is cooked to your desired doneness. Rest the steak to allow juices to redistribute.
