Steak and Potatoes

Total Time Prep: 25 min. + marinating Cook: 25 min.
Yield 6 cups
Test Kitchen Approved
Nothing beats your classic meat and potatoes meal. Especially when the meat is a garlic-herb sirloin and the potatoes are soft with crispy edges. The leftovers could be the beginning of a great breakfast hash with an egg tossed on top. —Julie Andrews, Rockford, Michigan

Ingredients

  • STEAK:
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 beef top sirloin steaks (6 ounces each), cubed
  • POTATOES:
  • 4 medium Yukon Gold potatoes, cubed
  • 5 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley

Directions

  1. In a small bowl, whisk together first six ingredients. Add steak; toss to coat. Let marinate 30 minutes.
  2. Meanwhile, fill a large saucepan two-thirds full with water; bring to a boil. Add potatoes to boiling water. Cook, uncovered, just until crisp tender. Drain and set aside.
  3. Heat 3 tablespoons oil in a cast-iron skillet over medium-high heat. Add potatoes and cook 3-4 minutes without disturbing. In a small bowl, combine garlic powder, oregano, salt and pepper. Stir seasoning mix into potatoes. Cook another 2-3 minutes, stirring occasionally, until potatoes are crisp. Remove potatoes from skillet; set aside.
  4. Heat remaining 2 tablespoons oil over medium-high heat. Add steak, cook until browned on all sides, 3-4 minutes. Add potatoes back to the pan and toss to combine. Stir in butter and toss to coat. Sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 692 calories, 37g fat (10g saturated fat), 84mg cholesterol, 1177mg sodium, 47g carbohydrate (3g sugars, 4g fiber), 42g protein.

Nothing beats your classic meat and potatoes meal. Especially when the meat is a garlic-herb sirloin and the potatoes are soft with crispy edges. The leftovers could be the beginning of a great breakfast hash with an egg tossed on top. —Julie Andrews, Rockford, Michigan
Recipe Creator

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