- Parboil Potatoes:
- In a pot of salted boiling water, parboil the halved or quartered baby potatoes for about 8-10 minutes until they are just fork-tender. Drain and set aside.
- Season and Sear Steak:
- Season the thinly sliced steak with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steak slices for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside.
- Cook Potatoes:
- In the same skillet, add another tablespoon of olive oil. Add the parboiled potatoes and cook for 5-7 minutes, allowing them to develop a golden crust.
- Add Garlic and Herbs:
- Add minced garlic, dried thyme, and dried rosemary to the potatoes. Stir well to coat the potatoes with the herbs and garlic.
- Combine Steak and Potatoes:
- Return the seared steak slices to the skillet with the potatoes. Toss everything together to combine.
- Deglaze with Broth:
- Pour beef broth into the skillet to deglaze it, scraping up any browned bits from the bottom. Allow the broth to simmer and reduce for a few minutes.
- Finish with Butter:
- Stir in unsalted butter to add richness to the dish. Continue cooking until the steak is cooked to your liking and the potatoes are fully cooked and golden.
- Check Seasoning:
- Taste and adjust the seasoning with salt and pepper as needed.
- Garnish and Serve:
- Garnish the Garlic Herb Potatoes and Steak Skillet with fresh chopped parsley. Serve hot.
Enjoy this quick and flavorful Garlic Herb Potatoes and Steak Skillet for a satisfying meal! It’s a perfect one-pan dish that combines the savory goodness of steak and the comforting flavors of garlic and herbs.