An easy and satisfying classic packed with steakhouse flavor!
Juicy steak and crisp, golden potato wedges cooked right in the same skillet? That’s the winning formula for this easy weeknight favorite. Cutting the steak into thin strips lets the marinade quickly penetrate the meat, meaning you can let it sit for just half an hour and still get amazingly tender and flavorful results. Add potato wedges and a hint of rosemary, and you have a perfect comfort meal. Just prepare your favorite veggie or a crisp salad while the meat marinates!
We chose flank steak for this preparation for a couple of reasons. First of all, it’s easy to find at most grocery stores; no special shopping needed. Plus, it’s relatively inexpensive compared to other cuts. And it’s nicely lean (no trimming required), but still cooks up soft and tender. You could definitely substitute other cuts, although we recommend ones on the tender side, like skirt steak, hanger steak, or filet steak.
Looking to mix it up for your steak night? This is a great base recipe to take in a number of directions. Just fry up some eggs, and you’ll have a perfect steak-and-eggs breakfast or brunch for a crowd. Or get out corn tortillas, salsa, and a few other favorite fillings, and you can have an amazing meal of steak-and-potato tacos. And speaking of tortillas, just substitute bell peppers for the potatoes for a quick batch of sizzling fajitas to serve alongside corn or flour tortillas.
The best tips for keeping steak tender
There’s much that you can’t change about a cut of steak, but there are techniques to ensure that your finished dish will be as tender as possible, starting with the marinade. Try to use one that has oil, acid, and salt, all proven tenderizers. Marinating your steak for longer will have increased benefits, although maximizing the surface area of your meat (like slicing it like this recipe does) will do wonders for even a short soak. And speaking of slicing, always do this against what’s known as the steak’s grain, the term used for the alignment of the muscle fibers. Look for the long, parallel lines in the meat, then orient your knife so it cuts to shorten them. And don’t overcook your meat. Doing so can dry it out, making it stringy and chewy, not moist and tender. And finally, the most foolproof tip of all: Set the table with steak knives when you serve steak—there’s a reason steakhouses always do!
How do I store leftovers?
Cooled steak and potatoes can be refrigerated in an airtight container for up to 4 days. The cold meat and potatoes can be used in sandwiches or salads, although you can also reheat both on the stovetop in a little oil or in a 300°F oven or air fryer. You can also freeze leftovers for up to 3 months, although the texture will suffer a bit.
Serving suggestions
Go with steakhouse classics to serve alongside your steak and potatoes. You can drizzle wedges of iceberg lettuce with Blue Cheese Dressing, or add a side of Roasted Asparagus or Easy Sauteed Broccoli. And if you’re the type who always loves a sauce (who isn’t!), try our Spanish Romesco Sauce or this French-inspired Red Wine Reduction Sauce.
Delicious Steak And Potatoes (Steak Strips)
Ingredients Â
- 1 potato
- 1/2 pound flank steak
- 1 tablespoon soy sauce
- 4 tablespoons olive oil
- 2 sprigs rosemary leaves finely chopped, plus more sprigs for serving
- Red pepper flakes to taste, optional
- Pinch each of salt and pepper
- 1 tablespoon unsalted butter
InstructionsÂ
- Cut the potato into wedges. Boil the potato wedges in salted water for 5 minutes. Drain and set aside.
- Cut the flank steak into thin slices. Make the marinade by mixing the soy sauce, 1 tablespoon olive oil, the chopped rosemary, red pepper flakes if desired, and salt and pepper to taste.
- Place the steak in a bowl and toss with the marinade. Leave it to marinate for at least 30 minutes and up to 1 hour at room temperature, or cover and refrigerate up to 1 day.
- Heat 2 tablespoons of the olive oil and the butter in a large skillet and fry the potatoes until crispy, about 5 minutes. Season with salt and pepper. Remove the potatoes and wipe out the skillet.
- Heat the remaining 1 tablespoon olive oil in the skillet over high heat. When very hot, add the beef and stir-fry until browned, about 2 minutes. Add the potatoes to the skillet and warm for another 2 minutes.
- Serve the potatoes and steak with additional rosemary sprigs. Enjoy!
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