Skillet Steak and Potatoes

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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LOVE STEAK RECIPES?  TRY THESE FAVORITES

• A Steak and Egg Breakfast Skillet
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Looking for more?  Check out all of the Quick and Easy Recipes on It Is a Keeper.

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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!

Shop This Recipe

• Knives
• My favorite bowls
• Whisk
• Non Stick Skillet
• Cast Iron Skillet

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