Steak and Potatoes is probably the most iconic and delicious meal in American culture. My recipe is ready in 30 minutes and made in one skillet and is sure to be a family favorite.
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Post is sponsored by the NY Beef Council. All opinion are 100% my own.
This Skillet Steak and Potatoes recipe is something that no one in my family is capable of saying no to. They love the flavor the easy steak marinade and crispy potatoes. I love that it’s made in one simple skillet with uses affordable flank steak.
Why this Skillet Steak and Potatoes Recipe Works
Cast iron skillet steak and potatoes recipe is a keeper because of the ease of preparation. Also, the exceptional steak marinade and the quick clean up make it a winner, even on the busiest nights. Plus, I can be guaranteed that everyone in the house will lick their plates clean!
How to Make This Easy Steak Marinade and Potatoes – Step by Step
- Slice Steak: First, slice flank steak cross-wise, against the grain, into 1/4 inch thick slices. Next, in a small bowl, combine soy sauce and 2 cloves minced garlic.
- Oil: Second, add 1 tablespoon olive oil then whisk to combine. Then, season with black pepper.
- Marinade: Now, add flank steak slices to marinade and toss to coat; Set aside.
- Prepare Potatoes: Meanwhile, cut potatoes into quarters.
- Season: Further, season potatoes with House Seasoning Blend and then add to skillet. Cook the potatoes for 4 minutes, turn and cook for 4-5 more minutes or until tender and then transfer potatoes to a plate and set aside.
- Aromatics: Again, add remaining 2 tablespoons of butter to the skillet, along with remaining 3 cloves of minced garlic, thyme and Rosemary; stir for 30 seconds. Arrange flank steak into the skillet (reserve the marinade).Allow to cook for 2-3 minutes, turning once.
- Finish: Finally, add reserve marinade and potatoes continue to cook for 2 more minutes.
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How to Cut a Flank Steak
To begin, it must be said that flank steak is technically not a steak at all because rather a cut of beef that comes from the cow’s belly muscles. Because it is very lean, flank steak takes well to a marinade like the one I have in this recipe.
Cutting a flank steak properly will help keep it from being too tough or chewy. Above all, you want to cut it against the grain.
In the photo below, you can see the white-ish strands running the length of the meat. That’s the grain of the meat. You without a doubt want to cut against the grain rather than with it. The knife should be slicing the meat perpendicular to the grain.
Here is a very good description of how to do that.
Tips for Cooking the Flank Steak
To begin, always, use a marinade. It really needs that hit of acid to break it down and make it tender and juicy. When using a skillet to cook your steak, use a good skillet, like this one. To allow an even distribution of heat to make sure the steak is it’s best.
Above all, don’t overcook this steak, it is better medium-rare, so don’t walk away or it will be tough. The flank steak cooks very quickly in this recipe.
Flank steak, and all-beef, is a nutritional powerhouse. It packs 10 essential nutrients, including approximately half our daily protein. It’s also a great source of iron, zinc, vitamin B, and more. You can learn more about the nutritional benefits of beef here.
New research published in Obesity Science & Practice, the Beef WISE (Weight Improvement, Satisfaction and Energy) study, shows that eating lean beef four or more times a week, as part of a healthy, higher-protein diet, combined with physical activity, can help people lose weight and fat mass while maintaining lean muscle, and supporting heart health, such as lowering total or LDL cholesterol and blood pressure.
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Expert Tips for Making the Best Steak and Potato Recipe
Skillet steak is perfect as it is but if you want to change it up, try:
- Try it for Breakfast: Cracking some eggs over the top at the end and serving this as a super spectacular breakfast treat.
- Use Tri-Colored Potatoes: To make it even prettier try using the tri colored potatoes in this dish.
- Amp up the flavor: Sprinkle with a little fresh Parmesan cheese and a little crumble of bacon!
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- Knives
- My favorite bowls
- Whisk
- Non Stick Skillet
- Cast Iron Skillet
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Skillet Steak and Potatoes
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Ingredients
- 1.5 pounds flank steak
- ⅓ cup low sodium soy sauce
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced and divided
- ½ teaspoon black pepper
- 1.5 pounds baby yellow potatoes
- 3 tablespoons butter, divided
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh Rosemary, minced
- 1 teaspoon House Seasoning Blend
Instructions
- Slice flank steak cross-wise, against the grain, into 1/4 inch thick slices.
- In a small bowl, combine soy sauce, 1 tablespoon olive oil, 2 cloves minced garlic and black pepper; Whisk to combine.
- Add flank steak slices to marinade and toss to coat; Set aside.
- Cut potatoes into quarters.
- Heat a large skillet over medium-high heat and add remaining tablespoon of olive oil and 1 tablespoon of butter.
- Season potatoes with House Seasoning Blend and add to skillet.
- Cook potatoes for 4 minutes, turn and cook for 4-5 more minutes or until tender.
- Transfer potatoes to a plate and set aside.
- Add remaining 2 tablespoons of butter to the skillet, along with remaining 3 cloves of minced garlic, thyme and Rosemary; stir for 30 seconds.
- Add flank steak to the skillet (reserve the marinade).
- Cook for 2-3 minutes, turning once.
- Add reserved marinade and cooked potatoes.
- Cook for 2 more minutes.
- Serve immediately.
Christina’s Notes
- Try it for Breakfast: Try cracking some eggs over the top at the end and serving this as a super spectacular breakfast treat.
- Use Tri Colored Potatoes: To make it even prettier try using the tri colored potatoes in this dish.
- Amp up the flavor: Sprinkle with a little fresh Parmesan cheese and a little crumble of bacon!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
My bf just got back from a trip and pretty much face planted this delicious dinner I had prepared ahaha Thanks for the recipe! We loved it!!!
I made this last night and it was sooo good! My husband couldn’t stop talking about how amazing it was, and would I please make it again? Will definitely be using this recipe all the time!
I had this recipe for dinner and my guests asked for the recipe too!
Soy sauce was a real good surprise.
Just perfect, thanks for having inspired me.
I love cooking steak in my cast-iron skillet! This recipe looks perfect. Can’t wait to try it.