Description
This hearty Steak & Potato Skillet recipe features perfectly browned baby creamer potatoes and tender flank steak strips, all brought together with a flavorful rosemary-thyme mustard butter sauce. It’s a comforting and satisfying one-pan meal that balances crisp textures and rich, savory flavors, perfect for a quick weeknight dinner.
Ingredients
Scale
Potatoes and Oil
- 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
Butter Sauce
- 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
Steak
- 1 lb flank steak, cut into 2” x 1/2″ strips
- Freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: In a large skillet over medium heat, heat 1/2 cup of canola oil. Arrange the quartered baby creamer potatoes in a single layer with the cut side facing down and season with 1/2 teaspoon kosher salt. Let them cook undisturbed until one side starts to brown, about 10 minutes. Toss the potatoes so another cut side faces down, add the 2 smashed garlic cloves, and continue to cook without stirring 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 Mustard Butter Sauce: While potatoes cook, melt the unsalted butter in a small saucepan over medium heat. Once the bubbling subsides, add the chopped garlic and cook, stirring continuously, until fragrant, about 2 minutes. Add the chopped rosemary and thyme leaves, cooking just until warmed through, about 1 additional minute. Remove from heat, transfer to a small bowl, and whisk in the Dijon mustard, Worcestershire sauce, and crushed red pepper flakes vigorously until the sauce is 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 used for the potatoes, heat 1 1/2 teaspoons canola oil over medium heat. Arrange half of the steak strips in a single layer and cook, undisturbed, until the bottoms start to brown, about 2 minutes. Toss the steak strips and continue cooking until the desired doneness is reached and the other side browns, about 1 to 2 minutes more. Remove the cooked steak to a plate and repeat the process with the remaining oil and steak strips.
- Combine and Serve: Return the cooked potatoes and steak to the skillet and remove the skillet from heat. Drizzle the prepared mustard butter sauce evenly over the steak and potatoes. Serve immediately while warm for a delicious and satisfying meal.
Notes
- You can use Yukon gold potatoes as a substitute if baby creamer potatoes are unavailable.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- For medium-rare steak, cook for 1-2 minutes per side after browning; adjust time for your preference.
- Be sure not to overcrowd the skillet when cooking steak to ensure proper browning and even cooking.
- Leftover steak and potatoes can be refrigerated and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: steak skillet, baby potatoes, flank steak recipe, one-pan meal, skillet dinner, rosemary thyme sauce
