Description
A flavorful and hearty Steak & Potato Skillet featuring crispy baby creamer potatoes and tender flank steak, enhanced with a fragrant rosemary-thyme mustard butter sauce. This one-pan meal balances savory flavors with a hint of spice, perfect for a comforting dinner.
Ingredients
Scale
Potatoes
- 1/2 cup plus 1 tablespoon canola oil, divided
- 1 lb baby creamer potatoes, quartered
- Kosher salt, to taste
- 2 cloves garlic, smashed
Herb Butter Sauce
- 4 tablespoons unsalted butter
- 1 clove garlic, chopped
- 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
Steak
- 1 lb flank steak, cut into 2” x 1/2″ strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the Potatoes: In a large skillet over medium heat, heat 1/2 cup of canola oil. Arrange the quartered potatoes in a single layer with a cut side facing down. Season with 1/2 teaspoon kosher salt and cook undisturbed until one side starts to brown, about 10 minutes. Toss the potatoes so another cut side faces down and add the two smashed garlic cloves. Cook undisturbed until both sides are golden brown, about 10 to 12 minutes more. Transfer the potatoes to a paper towel-lined plate to drain excess oil.
- Prepare the Herb Butter Sauce: While potatoes cook, melt the butter in a small saucepan over medium heat. Once the bubbling subsides, add the chopped garlic and stir until fragrant, about 2 minutes. Add the chopped rosemary and thyme, cooking and stirring for about 1 minute until warmed through. Transfer the butter mixture to a small bowl and whisk in Dijon mustard, Worcestershire sauce, and a pinch of crushed red pepper flakes until smooth and emulsified.
- Cook the Steak: Season the flank steak strips with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. In the same skillet, heat 1 1/2 teaspoons canola oil over medium heat. Arrange half of the steak in a single layer and cook undisturbed until the bottom starts to brown, approximately 2 minutes. Toss the steak and continue cooking until your desired degree of doneness is reached and the other side starts to brown, about 1 to 2 minutes more. Transfer the cooked steak to a plate. Repeat this process with the remaining 1 1/2 teaspoons oil and steak strips.
- Combine and Serve: Return the cooked potatoes and steak to the skillet and remove from heat. Drizzle the prepared mustard butter sauce evenly over the steak and potatoes. Serve immediately for a warm and satisfying meal.
Notes
- For a crispier potato texture, avoid stirring too frequently to allow browning on each side.
- You can substitute flank steak with sirloin or skirt steak if preferred.
- Adjust the amount of crushed red pepper flakes for desired spiciness.
- Let the steak rest for a few minutes after cooking if you prefer juicier meat before tossing back with potatoes.
- Use fresh herbs for best flavor; dried herbs can be used but reduce quantity by half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: steak skillet, potato skillet, flank steak recipe, one pan dinner, skillet potatoes, mustard butter sauce, rosemary thyme steak
