Description
A delightful and heartwarming dish combining juicy steak pieces with golden, tender Yukon gold potatoes in a rich garlic butter sauce.
Ingredients
- ¼ cup ghee or butter, divided
- 1 tablespoon olive oil
- 1 lb Yukon gold potatoes, cut into ½ inch cubes
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1 ¼ lb sirloin steak, cut into ½ inch cubes
Instructions
- Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of ghee to the pan.
- Once the ghee melts, add the potatoes. Sprinkle minced garlic, thyme, oregano, salt, and pepper over the top.
- Cook the potatoes for 2-3 minutes before stirring. Stir and cook until golden brown and fork-tender, about 8-10 minutes, stirring frequently to prevent sticking.
- Remove the potatoes and any browned bits from the pan and set aside.
- Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan.
- Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes without touching them.
- Stir the steak pieces and continue to cook until golden brown, about 1-2 minutes more.
- Add the potatoes back to the pan and stir to combine. Adjust seasoning with more salt and pepper to taste.
- Top with freshly chopped parsley before serving.
Notes
Use Yukon gold potatoes for their creamy texture and buttery flavor. Enjoy leftovers within three days.
