My multi year old steak cherishing child is continually asking for steak each and every week. He adores steak and potatoes, and I cherish simple suppers, so it is a success win circumstance. Nothing superior to anything steak and potatoes… am I right? Cooked in a rich garlic herb sauce, this feast is loaded with flavor and one your family will love!
Warmth an enormous cast iron skillet over medium high warmth and include olive oil and margarine, potatoes, garlic, thyme, rosemary, and oregano. Cook for around 3 minutes, blend and cook and extra 3 minutes until fork delicate. Evacuate and put aside on a plate.
Turn the skillet to high warm. Include the steak chomps. Give the steak a chance to burn for a moment and after that keep on mixing the steak until they are brilliant darker.
Also try our recipe Mexican Quinoa Stuffed Sweet Potatoes #dinnerrecipe #food #amazingrecipe #easyrecipe
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
- 3 garlic cloves minced
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1 teaspoon oregano chopped
- 1 1/4 pounds sirloin steaks cut into 1 inch cubes
- salt and pepper
Instructions
- Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
- Top the steak with fresh chopped herbs.
Read more our recipe Linguine with spinach and sun-dried tomato cream sauce #dinnerrecipe #food #amazingrecipe #easyrecipe
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