There’s a reason that “meat and potatoes” is often described as the classic American meal: meat and potatoes is one mighty fine dinner to enjoy. And this steak and potatoes recipe is a great one to follow when you’re in the mood for food that’s hearty, filling and sure to satisfy, especially when you add a tasty green like kale, collards or broccoli to the plate.
The steak bites and potatoes will be just dripping with flavor from the way you’ll be cubing the beef before you cook it. Cubed steak has so much surface area and will soak in the flavor of the marinade. The potatoes will take on plenty of flavor, as well. Once you have tried the recipe as it’s laid out here you can put your own spin on the flavoring. For now, let’s cook up some meat and potatoes.
Steak and Potatoes Ingredients
- Olive oil: You’ll be using a lot of olive oil in this recipe, both for making the marinade for the steak and for frying up the steak and potatoes. Be generous with the oil in both cases.
- Soy sauce: Use 2 tablespoons of reduced-sodium soy sauce if you have it, though a regular soy sauce is fine as well. There is a fair amount of salt added to the steak, so a reduced sodium soy sauce is ideal.
- Garlic cloves: These fresh garlic cloves should be finely-minced. You can also use frozen garlic cubes you get from the store; just pop them out and let them thaw before you make the marinade.
- Fresh thyme: If you don’t have fresh thyme, you can use dried thyme. Halve the amount you use as the flavor of dried herbs tends to be more concentrated.
- Salt: This dose of salt is essential to tease out the best flavor possible. It’s also why we recommend a low sodium soy sauce.
- Pepper: Just a 1/2 teaspoon of pepper is all you need to add a light spice edge to the beef and accentuate the savory flavor of the soy sauce.
- Beef top sirloin steaks: The main event in this recipe! Use four six-ounce top sirloin steaks (it’s ok to approximate to some degree) that are evenly cubed.
- Yukon Gold potatoes: This recipe is ideal with four medium-sized Yukon Gold potatoes that have been cubed. You can also use three peeled Russet potatoes.
- Olive oil: As noted, this recipe uses an abundance of olive oil. Make sure to keep it divided, as it plays different roles in different steps of the process.
- Garlic powder: This garlic powder provides a potent dose of flavor; don’t use more than the recommended teaspoon or it may just overpower the other ingredients.
- Dried oregano: Oregano is the perfect partner to the garlic powder, adding an earthy and mildly bitter flavor.
- Salt and pepper: These two classic spices help the garlic powder and dried oregano shine, framing their flavor profile and helping the butter stand out, as well.
- Butter: Added right at the end of the cooking process, the butter will be easy to taste rather than fading into the back of the flavor profile. And that’s a good thing, by the way.
- Fresh parsley: The fresh minced parsley is partly about adding a pop of color to this recipe but the flavor is a welcome addition. So do use the parsley if you have it, but don’t worry if you don’t.
Directions
Step 1: Prepare the marinade
In a small bowl, whisk together 2 tablespoons of olive oil, soy sauce, minced garlic, thyme and the salt and pepper as portioned out in the steak part of the recipe. Add the steak to the bowl (or add the steak and marinade to a bag if the bowl is too small) and toss it to coat the meat. Let the steak marinate at room temperature for 30 minutes.
Step 2: Boil the potatoes until tender but crisp
Meanwhile, fill a large saucepan 2/3 full with water and bring it to a boil. Add the cubed potatoes to the boiling water and cook them, uncovered, just until they’re crisp-tender. Drain the potatoes and set them aside.
Step 3: Cook and season the potatoes in the pan
Heat three tablespoons of oil in a cast-iron skillet over medium-high heat. Add the potatoes and cook them for three to four minutes without disturbing them. Meanwhile, in a small bowl, combine the garlic powder, oregano, salt and pepper. Stir the seasoning mix into the potatoes and cook them for another two to three minutes, stirring occasionally until the potatoes are crisp. Then, remove the potatoes from the skillet and set them aside.
Step 4: Cook the steak
Heat the remaining two tablespoons of oil over medium-high heat and add the steak. Cook the meat until it’s browned on all sides, stirring as needed, for three to four minutes. Then, add potatoes back to the pan and toss to combine everything. Stir in the butter and toss to coat. Sprinkle over the fresh chopped parsley.
Steak and Potatoes Variations
- Use different cuts of steak: This is an elegant and simple steak and potatoes recipe that will work well with just about any cut of meat. Just note that with some tougher cuts, like a flank steak, should not be overcooked so the meat so it does not become tough.
- Try it with sausages: This same recipe will taste great with thick chunks of sliced sausage, like a Bratwurst or Italian.
- Add a splash of broth: If the potatoes are still too firm toward the end of the cooking process, add a few tablespoons of broth to the skillet when you add the potatoes back in. This will help soften the potatoes but won’t contribute to overcooking the meat.
How to Store Steak and Potatoes
Save any leftover portions of this dish in the fridge in airtight containers. It will keep well for up to three days and is best reheated in a pan or oven with some broth.
Steak and Potatoes Tips
What should the internal temperature be when the meat is finished?
You need to cook the steak cubes to at least 140ºF for food safety. A medium finish is ideal for taste and tenderness, so look to cut the heat at around 150º.
What should I serve with steak and potatoes?
This savory classic dish is best served with greens like kale, Brussels sprouts, spinach or broccoli. A fine cooked green veggie makes a three-part meal that’s hard to beat.
Do I have to cook this dish in cast-iron?
While cast-iron pans are great for added flavoring and holding heat, you can use a steel or aluminum pan if that’s what you have. Just be mindful with how you manage the burner, as these types of metal lose heat faster than cast iron, especially aluminum.
