**Update: hiya! I don’t eat meat anymore, but I’ll keep this recipe live for those of you who would like it**
Wanna see something really, really yummy? This Garlic Butter Steak and Potatoes Skillet Recipe. That’s it. That’s all I needed to tell you.
Just kidding, I have a little bit more to say. I’m going to get real for a second and share what’s been weighing on my spirit today: Anthony Bourdain passed away. It’s still sinking in, and to be honest the depth of this wound has shocked even myself. I’ve been trying to figure out why the death of this man who has no inkling of my existence has affected me so much.
It’s because of this: his book Kitchen Confidential sparked my love for cooking. I happened to read it while I was living in a small Georgia town, bored, lonely, and working but not living. Now, I’ve been in the kitchen since I was 10. I begged my mom to teach me how to cook, but in between the miserable throws of puberty, college, and the working world my cooking hobby was forced to take a backseat. But Kitchen Confidential entered my life at just the right time. It opened my eyes to my one true passion, food, and inspired me to pursue that misfit life of living in the kitchen, surrounded by food and the inquisitive, obsessive people that are drawn to it. It made me realize that I could really do this cooking thing someday, and that it would be hard and full of hurdles but that I wouldn’t want to live my life any other way.
I haven’t blogged in a while, due mainly to the messy combination that is lack of time, resources, and inspiration, but I’m newly motivated now to hop back into this thing full force, whatever this is. This food blog is just a small slice of my life, but it has already brought me so much joy. So, thank you Anthony Bourdain for who you were, and for creating a new generation of misfits who will follow in your footsteps.
My goal is to keep cooking, baking, and sharing my love of food for as long as my hands can knead, mix, and type. This Garlic Butter Steak and Potatoes Recipe is kicking off my renewed mission to live a passionate life inside of the kitchen. I hope you’ll also be inspired to fall face-forward into the arms of your calling. Good luck, and enjoy the journey.
Adapted from: Eat Well 101
- 1 1/2 lb flank steak, sliced against the grain
- 1 1/2 lb baby yellow potatoes, quartered
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 5 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- Salt and fresh cracked pepper
- Crushed red chili pepper flakes
- 1/3 cup soy sauce
- 1 tbsp olive oil
- Fresh cracked pepper
- In a large bowl, combine the steak strips with soy sauce, olive oil, and pepper. Set aside to marinate while you cook potatoes.
- Bring a large pot of water to a boil. Add sliced potatoes, and boil for about 8 minutes. Drain. This ensures the potatoes will get nice and crispy in the skillet.
- In a large skillet over medium-high heat, mix 1 tbsp olive oil and 1 tbsp butter. When butter is melted, add potatoes. Stir and cook until potatoes are golden and fork tender, about 8 minutes. Transfer to a plate and set aside.
- Keep the same skillet over medium heat and add remaining another 1 tbsp oil and 2 tbsp butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
- Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
- Remove from heat and serve garnished with more crushed chili pepper and fresh herbs. Enjoy!