One-Pot Garlic Butter Steak & Potatoes: Easy, Juicy, and Flavorful Dinner Recipe
Ingredients:
- 1½ lbs. yellow potatoes, cut into halves
- 1½ lbs. steak (sirloin, tri-tip, or ribeye)
- 4 tbsp. virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. dried thyme
- 1½ tsp. table salt
- ½ tsp. cracked black pepper
- 1 tsp. red pepper flakes
- 4 cloves garlic, minced
- 4 tbsp. salted butter
- 1 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme, minced
Preparation:
Step 1: In a gallon-sized zip-top bag, combine 2 tbsp. olive oil, balsamic vinegar, dried thyme, 1 tsp. salt, black pepper, red pepper flakes, and 2 minced garlic cloves. Shake well to mix.
Step 2: Add the steak to the bag, seal, and marinate while preparing the potatoes.
Step 3: Place potato halves in a microwave-safe dish, cover with water, and microwave on high for 5 minutes until tender. Drain and set aside.
Step 4: Heat 2 tbsp. olive oil and 2 tbsp. butter in a 12-inch skillet over medium heat until melted.
Step 5: Add potatoes to the skillet, stirring occasionally, and cook for 10 minutes until golden brown. Transfer to a serving dish.
Step 6: In the same skillet, melt remaining 2 tbsp. butter with 2 minced garlic cloves, red pepper flakes, rosemary, and fresh thyme. Cook for 2 minutes until fragrant.
Step 7: Remove steak from marinade, pat dry, and season with remaining salt. Cook steak in batches in the skillet, adjusting time for desired doneness (3-4 minutes per side for medium).
Step 8: Return all steak and potatoes to the skillet to heat through. Serve immediately.
For leftovers, freeze steak in an airtight container for up to 3 months. Potatoes do not freeze well.
