Garlic Herb Steak and Potato Skillet
A comforting dish featuring juicy sirloin steak and creamy Yukon gold potatoes, enveloped in a rich garlic and herb sauce—perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 1.25 lb sirloin steak, cut into 1-inch pieces Choose high-quality steak for best flavor.
- 1.25 lb baby Yukon gold potatoes, halved Cut evenly for uniform cooking.
- 2 tbsp olive oil, divided
- 1.25 tsp kosher salt For seasoning the steak.
- 1 tsp freshly ground black pepper For seasoning the steak.
- 0.75 tsp paprika
- 0.5 tsp onion powder
- 1 tbsp Worcestershire sauce
- 0.25 cup low-sodium beef broth For deglazing the skillet.
- 3 tbsp unsalted butter
- 2.5 tsp garlic, minced For flavor enhancement.
- 1.5 tsp fresh rosemary, chopped
- 1.5 tsp fresh thyme, chopped
- 0.25 tsp crushed red pepper flakes (optional) Adjust for spice level.
- 1 tbsp lemon juice, freshly squeezed For brightness.
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with kosher salt and black pepper, searing them for 5-7 minutes until browned. Remove and set aside.
- In the same skillet, add the remaining olive oil and halved baby Yukon potatoes. Cook for about 10 minutes until they soften and turn golden brown.
- Sprinkle paprika and onion powder, and add minced garlic. Stir and add Worcestershire sauce and beef broth to deglaze the skillet.
- Return seared steak to the skillet, add butter, rosemary, thyme, and squeeze lemon juice in. Stir well.
- Simmer for another 4-5 minutes, adjusting steak doneness and ensuring potatoes are tender.
- Garnish with parsley before serving.
Notes
For the juiciest steak, allow it to rest before cutting. Pair with a mixed greens salad or steamed vegetables for a complete meal.