Name: Steak & Potato Skillet Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup plus 1 tbsp canola oil, divided; 1 lb baby creamer potatoes, quartered; Kosher salt, to taste; 3 cloves garlic, 2 smashed, 1 chopped; 4 Tbsp unsalted butter; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme leaves; 1 Tbsp Dijon mustard; 1 Tbsp Worcestershire sauce; Pinch of crushed red pepper flakes; 1 lb flank steak, cut into 2″ x 1/2″ strips; Freshly ground black pepper, to taste

Ingredients

1/2 cup plus 1 tbsp. canola oil, divided

1 lb. baby creamer potatoes, quartered

Kosher salt

3 cloves garlic, 2 smashed, 1 chopped

4 Tbsp. unsalted butter

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh thyme leaves

1 Tbsp. Dijon mustard

1 Tbsp. Worcestershire sauce

Pinch of crushed red pepper flakes

1 lb. 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 canola oil. Arrange the quartered potatoes in a single layer with a cut side facing down; season with 1/2 teaspoon kosher salt. Cook undisturbed until one side starts to brown, about 10 minutes. Toss the potatoes so another cut side faces down, add the smashed garlic cloves, and cook undisturbed until both sides are golden brown, about 10 to 12 minutes more. Transfer the potatoes and garlic to a paper towel-lined plate.

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

Step 3: Season the 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, about 2 minutes. Toss the steak and continue cooking until it reaches your desired doneness and the other side browns, about 1 to 2 minutes more. Transfer the cooked steak to a plate. Repeat this process with the remaining oil and steak strips. Return the potatoes and steak to the skillet and remove from heat.

Step 4: Drizzle the mustard butter sauce over the steak and potatoes, and serve immediately.

Tips & Variations

For extra crispiness, parboil the potatoes for 5 minutes before pan-frying.

Swap flank steak for skirt steak or sirloin for a different texture.

Add a splash of lemon juice to the mustard butter sauce for a bright finish.

Use dried herbs if fresh are unavailable—use about one-third the amount and add earlier in the cooking.

FAQs

Can I use a different type of potato?

Yes, Yukon gold or red potatoes work well for this recipe, but baby creamer potatoes are preferred for their tender skins and size.

How can I tell when the steak is cooked properly?

Cooking times vary by thickness and preference, but flank steak cooks quickly—about 3 to 4 minutes total for medium. Look for a nice browned crust and cook to your preferred doneness. Letting the steak rest briefly after cooking helps retain juices.