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Ingredients
Scale
- 1½ pounds flank steak, cut into 1-inch bite-sized pieces
- 1½ pounds red potatoes, quartered
- 1 tablespoon olive oil
- 4 tablespoons butter, softened
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- ½ teaspoon red pepper flakes
- 4 tablespoons coconut aminos
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F.
- Toss quartered red potatoes in olive oil.
- Spread potatoes on a lined sheet pan; bake for 30 minutes, flipping halfway.
- Combine butter, garlic, coconut aminos, and herbs to make the marinade.
- Coat steak pieces in the garlic butter marinade.
- Sear steak in a hot skillet for 3-4 minutes per side.
- Combine seared steak and any remaining marinade in the skillet.
- Add roasted potatoes to the skillet and bake for an additional 5 minutes.
- Garnish with fresh parsley and serve hot.
Notes
Flank steak works best for this recipe.
Allow steak to sit at room temperature for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 40
- Cholesterol: 100