Ingredients

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

Instructions

1. Marinate the steak:
   Place the steak strips in a large bowl and mix with soy sauce, olive oil, hot sauce, and pepper. Set the bowl aside so the meat can marinate while the potatoes cook.
2. Cook the potatoes:
   Heat a large skillet over medium-high heat and add 1 tablespoon olive oil with 1 tablespoon butter. Once the butter has melted, add the potato wedges. Cook for about 4 minutes, stir, then cook another 4–5 minutes until the potatoes are golden and tender when pierced with a fork. Transfer the cooked potatoes to a plate and set aside.
3. Cook the steak:
   Using the same skillet over medium heat, add the remaining 2 tablespoons butter, minced garlic, chili flakes (if using), and the chopped herbs. Arrange the steak strips in a single layer in the skillet, reserving the marinade for later. Cook the steak for about 1 minute per side until browned. Adjust cooking time depending on your preferred doneness.
4. Combine everything:
   Just before the steak finishes cooking, add the reserved marinade if desired and cook for one additional minute. Return the potatoes to the skillet and toss everything together to heat through. Taste and adjust seasoning with salt and pepper if needed.
5. Serve:
   Remove the skillet from the heat and serve immediately. If desired, garnish with extra chili flakes, fresh herbs, or a light sprinkle of Parmesan over the potatoes.