Ingredients
2 tbsp ghee or butter, divided
1 tbsp olive oil
1.5 lbs Yukon Gold potatoes, cubed
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt
1/2 tsp ground black pepper
1.25 lbs sirloin steak, cubed
2 tbsp fresh parsley, chopped
Instructions
- Heat a large (10–12″) cast-iron skillet over medium heat. Add olive oil and 1 tablespoon of butter or ghee.
- Add cubed potatoes to the skillet. Sprinkle with minced garlic, thyme, oregano, salt, and pepper. Cook for 6–8 minutes, stirring frequently, until golden and tender. Remove from skillet and set aside.
- Increase heat to medium-high and add the remaining tablespoon of butter.
- Add cubed sirloin steak to the skillet, seasoned with salt and pepper. Sear for 2–4 minutes total, until browned on all sides.
- Return cooked potatoes to the skillet. Toss everything together and adjust seasoning as needed.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Swap Yukon Gold potatoes for red or fingerling potatoes if preferred.
- Use strip steak, tenderloin, or ribeye as an alternative to sirloin.
- Fresh herbs like rosemary or basil can replace thyme and oregano.
- To prevent potatoes from sticking, ensure the pan is hot and stir frequently.
- Add sautéed mushrooms or onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
