Steak and potatoes — Has there ever been a more satisfying, rustic, primal or filling meal?
I think what makes this meal so great is that it is just simple staple comfort food, just a juicy meat and some delicious crispy golden potatoes.
I chose to call this recipe “Drop Dead” because not only does it have three tablespoons of butter and two tablespoons of olive oil, but five or more cloves of garlic, crushed red pepper, siracha sauce and enough flavor to knock your pants off.
The key thing to consider when taking on this recipe is that you want a combination of steak cooked to your desired level of rareness, and potatoes cooked with a crispy golden and soft interior. The best way to do this is by boiling the potatoes slightly to soften them up before you fry them and slightly undercooking the steak so you can finish it in the oven with the potatoes.
As with most recipes, it sounds more complicated than it actually is, but if you do the steps right, this recipe can be accomplished using one bowl and one cast iron skillet.
“Drop Dead” Garlic Butter Steak and Potatoes
1.5 pound Flank steak
1.5 pound Baby yellow potatoes
1/3 cup Soy sauce
1 tablespoon Siracha hot sauce
2 tablespoon Olive oil
3 tablespoons Butter
5 cloves, minced Garlic
1 teaspoon, chopped Fresh thyme
1 teaspoon, chopped Fresh rosemary
1 teaspoon, chopped Fresh oregano
Salt and pepper
Crushed red chili pepper flakes
Time to grill
1. The first thing you want to do is get your steak ready and in its marinade while the potatoes cook. Cut your steak in 1-inch strips against the grain and put them in a large bowl. Combine the soy sauce, 1 tablespoon of olive oil, pepper to taste, and the hot sauce and add this mixture to the steak bowl. Cover this bowl and place it in the refrigerator.
2. As I said above, this recipe is perfect for your cast iron skillet, so take it out, season it, and heat it over medium-high heat. While the skillet is heating, add in 1 tablespoon of olive oil and 1 tablespoon butter. Gently swirl them until they melt. When butter is melted, add in the potatoes and cook them for about nine minutes, stirring until potatoes are golden and fork tender. Transfer the potatoes to a plate and set them aside.
3. Head back to your skillet, and heat the remaining 2 tablespoons butter over medium flame until they are melted, then add in the garlic, red chili pepper flakes and fresh herbs while stirring.
4. Next take the steak out of the refrigerator, and drain the marinade into a bowl for use later. Before the butter browns, lay one layer of steak strips in skillet, cooking each side of each strip for one minute.
5. Finally, when you have the steak done how you like it, push the strips to the side of the skillet and add the potatoes back in and throw the whole thing into your oven on the broil setting to crisp up the potatoes and the ends of the steak.
6. Once the food is completely done, garnish everything with more red pepper and more chopped fresh herbs.
7. Serve and enjoy.