2sprigs rosemaryleaves finely chopped, plus more sprigs for serving
Red pepper flakes to taste, optional
Pincheach of salt and pepper
1tablespoonunsalted butter
Instructions
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!