Quarter the potatoes and set aside.

Cut the flank steak into thin slices. Make the marinade by mixing the soy sauce, 1 tbsp olive oil, chopped rosemary, salt, and pepper, then place in a bowl with the steak. Leave it to marinate for at least 30 minutes.

Boil the potato wedges in salted water for 5 minutes then set aside. Heat 2 tbsp olive oil and butter in a skillet and fry the potatoes until crispy for 5 minutes. Season with salt and pepper.

In another skillet, heat 1 tbsp 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.

Serve the potatoes and Beef slices with additional rosemary sprigs. Enjoy!