*ingredients:
°1 1/2 pounds (650g) sirloin steak, cut into strips (or rib-eye steak, tenderloin, sirloin, steak...)
°1 1/2 pounds (650 g) yellow potatoes, quartered
°1 tablespoon of olive oil
°3 tablespoons of butter, divided
°5 minced garlic cloves
°1 tsp chopped fresh thyme
°1 tsp chop fresh rosemary
°Salt and freshly cracked pepper
°Hot red pepper flakes, optional
°salty water:
°1/3 cup soy sauce (or Coconut Aminos for paleo and gluten-free)
°1 tablespoon of olive oil
°1 tablespoon hot sauce (we used Sriracha)
°Fresh bell pepper
*Directions:
-To make the Garlic Butter Steak with Potato Wedges Recipe: In a large bowl, mix the steak, soy sauce, olive oil, pepper, and hot sauce. Set aside and allow the steaks to marinate while the potatoes cook.
In skillet on medium heat, mix 1 tsp of olive oil also 1 tsp of butter. When the butter melts, add the potato wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes, until potato strips are golden and tender. Transfer the fries to a plate and set aside.
Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili flakes and fresh herbs. Lay the steaks in a single layer in the skillet, reserving the drained steak seasoning for later use. Cook the steaks on each side for 1 minute per slice, until well browned--adjust the timing to how you like it.
- Just before the garlic steak is done, you can stir in the reserved marinade if you like, and cook for 1 minute. Add the potato wedges to the garlic butter skillet and heat. Adjust seasonings with salt and pepper if needed.
Remove from heat and immediately serve the steak and potatoes, garnished with more chili peppers, fresh herbs and a sprinkling of Parmesan cheese over the potatoes if desired. Enjoy!
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