There is nothing more iconic or delicious to the American culture as Steak and Potatoes. This recipe is a fast and delicious on the classic. It’s ready in 30 minutes and made one skillet.
This post is sponsored by the NY Beef Council. All opinion are 100% my own.
No one in my family is capable of saying no to this amazing meal. 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 Works
This cast iron skillet steak and potatoes recipe is a keeper because of the ease of preparation. The delicious 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
- Step One: 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. (Photo 1 below)
- Step Two: Then add 1 tablespoon olive oil then whisk to combine. (Photo 2 below)
- Step Three: Next, season with black pepper. (Photo 3 below)
- Step Four: Now, add flank steak slices to marinade and toss to coat; Then set aside.(Photo 4 below)
- Step One: After that, cut potatoes into quarters.(Photo 1 below)
- Step Two: Now, season potatoes with House Seasoning Blend and then add to skillet. Next, cook the potatoes for 4 minutes, turn and cook for 4-5 more minutes or until tender. Then transfer potatoes to a plate and set aside. (Photo 2 below)
- Step Three: Next, add remaining 2 tablespoons of butter to the skillet, along with remaining 3 cloves of minced garlic, thyme and Rosemary; Then stir for 30 seconds.Add flank steak to the skillet (reserve the marinade).Cook for 2-3 minutes, turning once. (Photo 3 below)
- Step Four: Finally, add reserve marinade and potatoes. then cook for 2 more minutes.(Photo 4 below)
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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. 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 want to cut against the grain rather than with it. See how this knife is slicing the meat perpendicular to the grain? That’s how to cut a flank steak.
Here is a very good description of how to do that.
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Tips for Cooking the Flank Steak
First, 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. You want an even distribution of heat to make sure the steak is it’s best.
Next, don’t over cook 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 sources of iron, zinc, vitamin B and more. You can learn more about the nutritional benefits of beef here.
New research published in Obesity Science & PracticeObesity 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.
Expert Tips for Making the Best Cast Iron Skillet Steak and Potatoes
This skillet steak is perfect as it is but if you want to change it up, try:
- 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 try 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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Skillet Steak and Potatoes
Ingredients
- 1.5 pounds flank steak
- 1/3 cup low sodium soy sauce
- 2 tablespoons olive oil - divided
- 5 cloves garlic - minced and divided
- 1/2 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.
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 try colored potatoes in this dish.
- Amp up the flavor: Sprinkle with a little fresh Parmesan cheese and a little crumble of bacon!
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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