How to make Skillet Steak And Potatoes
Ingredients
For the potatoes:
Three tablespoons olive oil
1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges
1/2 teaspoon meat finished with Jewish law salt
For the hamburger cut and garlic spread:
2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round
side steak,
Cut into two pieces
1 teaspoon meat finished with Jewish law salt
4 tablespoons (1/2 stick) unsalted spread
3 unopened blossoms of tree garlic, minced
2 tablespoons cut recently created parsley leaves
1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation
Instructions
Step 1:
Heat oil in a skillet over medium high heat.
Carefully add the potatoes, cut side down to the hot oil
Step 2:
Sprinkle with salt and allow to cook for 10 minutes
Flip the potatoes to the other cut side and repeat the cooking for 10 minutes
Step 3:
Set the potatoes to the side
Wipe the skillet out with a paper towel
Step 4:
Season each portion of steak with salt and pepper after wiping dry with paper towels.
Place the steaks into the hot pan and cook until the side does not stick, about 1 minute
Step 5:
Turn the steaks each over and repeat for a total of four minutes
Carefully add the butter into the pan and flip the steaks one more time.
Step 6:
Tilt the pan to pool the melted butter, add in the freshly minced garlic
Spoon the melted butter over the steaks, flip and repeat the basting
Place the steaks onto a cutting board to rest for 5 minutes
Step 7:
Meantime, stir in the parsley and the lemon juice into the pan
Let this cool for a minute and taste, add more salt or lemon juice if needed
Place the potatoes onto a serving dish
Step 8:
Slice the steak, cross grain into slices ½ inch thick
Place on top of the potatoes and drizzle with the lemon and parsley liquid
Serve and Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 240 | TOTAL FAT: 20g | SATURATED FAT: 12g | TRANS FAT: 8g | CHOLESTEROL: 220mg | SODIUM: 44mg | SUGAR: 28g | PROTEIN: 12g
Frequently Asked Questions:
Can I use a different type of potato for this recipe?
While the recipe suggests using Yukon Gold or red potatoes, you can certainly use other types of potatoes as well. Keep in mind that different potatoes may have varying textures and flavors, which could affect the final dish.
What is the purpose of flipping the potatoes while cooking?
Flipping the potatoes allows them to cook evenly on both sides and develop a golden-brown crust. This ensures that the potatoes are tender on the inside and have a nice texture on the outside.
Can I substitute a different type of steak?
Yes, you can use different types of steak for this recipe, but keep in mind that the cooking times and results may vary.
Rib-eye, New York strip, or sirloin are good alternatives. Adjust cooking times based on the thickness of the steak and your desired level of doneness.
What does “cutting the steak cross grain into slices” mean?
Cutting the steak “cross grain” means slicing the meat perpendicular to the natural lines or muscle fibers of the meat.
This technique helps to make the meat more tender and easier to chew.
Can I adjust the seasoning to my taste preferences?
Absolutely! The seasoning can be adjusted according to your personal taste.
If you prefer more or less salt, garlic, or spices, feel free to tailor the amounts to suit your preferences.
Just keep in mind that changing the seasoning may impact the overall flavor profile of the dish.
Can I use a different type of oil for cooking the potatoes?
Yes, you can use different types of cooking oil like vegetable oil or canola oil if you prefer. Keep in mind that different oils might impart slightly different flavors to the dish.
What is the purpose of cutting the potatoes into wedges?
Cutting the potatoes into wedges exposes more surface area to the heat, allowing them to cook evenly and develop a crispy texture on the outside while remaining tender on the inside.
Why is it important to let the steak rest after cooking?
Allowing the steak to rest after cooking helps redistribute its juices, ensuring that they are evenly distributed throughout the meat.
This results in a juicier and more flavorful steak when sliced.