Ingredients

1/2 cup plus 1 tablespoon canola oil, divided

1 pound baby creamer potatoes, quartered

Kosher salt

3 cloves garlic (2 smashed, 1 chopped)

4 tablespoons unsalted butter

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme leaves

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Pinch of crushed red pepper flakes

1 pound flank steak, cut into 2″ x 1/2″ strips

Freshly ground black pepper

Instructions

Step 1: In a large skillet over medium heat, heat 1/2 cup of the canola oil. Arrange the quartered potatoes in a single layer with the cut side down and season with 1/2 teaspoon kosher salt. Cook undisturbed until one side starts to brown, about 10 minutes. Toss potatoes to another cut side down, add the smashed garlic cloves, and cook undisturbed until both sides are golden brown, 10 to 12 minutes more. Transfer potatoes to a paper towel-lined plate.

Step 2: In a small saucepan over medium heat, melt the butter. Once bubbling subsides, add the chopped garlic and cook, stirring, until fragrant, about 2 minutes. Add the rosemary and thyme and cook, stirring, until warmed through, about 1 minute more. Transfer the butter mixture to a small bowl. Add the Dijon mustard, Worcestershire sauce, and crushed red pepper flakes, then whisk vigorously until the sauce is smooth and emulsified.

Step 3: Season the flank steak strips with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. In the same skillet over medium heat, heat 1 1/2 teaspoons canola oil. Arrange half of the steak in a single layer and cook undisturbed until the bottom starts to brown, about 2 minutes. Toss the steak and continue cooking until the desired doneness is reached and the other side begins to brown, 1 to 2 minutes more. Transfer the cooked steak to a plate. Repeat with the remaining 1 1/2 teaspoons oil and steak strips.

Step 4: Return the potatoes and steak to the skillet and remove from heat. Drizzle the mustard butter sauce over the top and serve immediately.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture or red potatoes for extra color.

Replace flank steak with skirt steak or sirloin strips depending on preference.

For a spicier kick, increase the crushed red pepper flakes or add a dash of cayenne.

Fresh herbs can be swapped or combined with oregano or sage for a different herb profile.

Let the steak rest a few minutes after cooking for more tender and juicy bites.

FAQs

Can I use frozen potatoes for this recipe?

Frozen potatoes can be used but may release more moisture, preventing the potatoes from getting as crispy. Fresh baby creamer or similar small potatoes work best for optimal texture.

How do I know when the steak is cooked properly?

Since the steak strips are thin, cooking for about 3 to 4 minutes total typically yields medium doneness. Adjust time slightly for rarer or more well-done meat, keeping an eye on the browning for best flavor.