There’s nothing quite like a plate of hearty, delicious steak and potatoes. This classic dish is extremely versatile and a family favorite.
Flank steak is a very tender and flavorful cut you can do just about anything with. It’s equally suitable for a stir fry as it is on its own and it goes so well with crispy potatoes. But come to think of it, what doesn’t?
This steak and potato recipe is comforting and full of flavor, thanks to the simple marinade. And, this cut of beef is affordable and easy to find in almost any supermarket, as are the potatoes, so if you need a budget meal or something you can throw together with whatever you have on hand, this recipe is perfect.
Why You’ll Love This Delicious Steak and Potatoes //
- The marinade adds plenty of flavor to your flank steak that pairs amazingly with the crispy potatoes.
- A classic dish that’s easy to make, with affordable ingredients.
- This dish can be dressed up with other side dishes and seasoning, or left as is.
- Versatile enough that you can cook these steak and potatoes using any method, be it stir fried or baked in the oven.
- ½ lb flank steak
- 1 potato
- 4 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves
- 2 sprigs of rosemary, chopped
- 1 tbsp soy sauce
- pinch of salt and pepper
- 1 tsp chili flakes
How to Make Delicious Steak and Potatoes // The Steps
Step 1: Quarter the potatoes and set aside.
Step 2: Cut the flank steak into thin slices. Make the marinade by mixing the soy sauce, 1 tablespoon olive oil, chopped rosemary, salt, and pepper.
Step 3: Place the marinade in a bowl with the steak. Leave it to marinate for at least 30 minutes.
Step 3: Boil the potato wedges in salted water for 5 minutes, then set aside. Heat 2 tablespoon olive oil and butter in a skillet and fry the potatoes until crispy, for about 5 minutes. Season with salt and pepper.
Step 4: In another skillet, heat 1 tablespoon of olive oil on high heat and stir-fry the beef for 2 minutes until browned. Add the potatoes to the skillet and warm for another 2 minutes.
Step 5: Serve the potatoes and Beef slices with additional rosemary sprigs. Enjoy!
You can change up this steak and potato recipe any way you like! Here’s a few variations of this recipe.
- Instead of frying the potato wedges, pair your steak with baked potatoes or incorporate some veggies like carrots, asparagus, or lettuce to make a steak and roasted potato salad.
- You can alter the marinade recipe to use whatever you have on hand. Ensure you’ve included an oil, something salty (like salt, soy sauce, Worcestershire, A1 sauce, or similar), and herbs or spices. You can also make a sweet marinade with fruit juice, honey, teriyaki sauce, or brown sugar.
- You can cook your steak and potatoes in a wok for a stir fry or bake them in the oven. Just ensure you sear the meat quickly before putting it in the oven, as this seals in the meat’s juices.
- Swap out the flank steak for another meat, like pork or chicken, and you’ll have a brand new, delicious meal to serve.
Serving Suggestions //
I love to serve this steak and potato recipe fresh off the pan on its own with a sprinkling of salt and pepper, be it lunch or dinner. But, this recipe also pairs amazingly with a caprese salad warm, buttered bread, and your favorite dipping sauce (A1, Worcestershire, chimichurri, béarnaise, peppercorn, what have you).
If you can’t find flank steak, feel free to use other cuts like rib eye, tenderloin, or striploin, which are even more tender. All of these cuts are perfect for marinating and can be cooked over high heat, the same as flank steaks, but cooking times may vary depending on how thick your cut of beef is.
If the pan is overcrowded with beef strips, they won’t brown well and lose a lot of juice. Make sure to heat your pan on high heat before adding the beef strips. You should hear a sharp sizzle once the meat touches your hot pan. Don’t flip the beef until it’s browned and seared from the outside. You can also cook it in batches if the pan is too small.
Flank steak is a lean and flavorful cut and is best prepared marinated. It definitely tastes better when you marinate it first. It will add more flavor to your meat and the longer you leave it to marinade, the more robust the flavors become.
How to Store Steak and Potatoes //
You can wrap up any leftovers or seal them in a storage container, just keep them in the fridge for up to 4 days. When reheating your meal, either sear your steak and potatoes over a medium-high heat until heated through, place in the oven at 350° for 15 minutes or so, or you could reheat them in the microwave for a couple of minutes.
If you’d rather freeze your steak and potatoes, they’ll keep for up to 3 months. Let them defrost overnight in the refrigerator and reheat them in the oven until the potatoes crisp back up and the steak is heated through.