Ingredients:
1 tablespoon olive oil
4 tablespoons unsalted butter, divided (½ stick)
1 pound Yukon Gold potatoes, diced into ½-inch cubes
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
1½ pounds sirloin steak, cut into 1-inch cubes
Freshly chopped parsley (optional, for garnish)
Directions:
Heat a cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter, stirring until melted.
Add the diced potatoes, garlic, rosemary, oregano, salt, and pepper. Cook for 4 minutes without stirring, then stir and cook for another 3–4 minutes until fork-tender. Remove the potatoes and set aside.
Return the skillet to high heat, add the remaining 2 tablespoons of butter, and let it melt. Add steak cubes in a single layer and sear for 1 minute. Stir or flip, then cook an additional 1–2 minutes until the steak reaches desired doneness.
Remove the skillet from heat, add the cooked potatoes, and toss everything together. Adjust seasoning if needed.
Garnish with parsley and serve hot.
Servings: 4