A quick and easy 30-Minute Steak and Potato Skillet is ideal for those times you’re looking for a highly satiating meal without spending much time cooking. Steak and potato lovers, this simple healthy recipe can easily become a staple in your diet!
Do you adore the combination of steak and potatoes? Do you have the appetite of a man (like me)?
Well, then you’ve landed on your newest obsession, because this crazy easy recipe will surely whet your whistle and quench that craving for meat and carbs.
Skillet meals make up the majority of what I eat on a daily basis.
They’re just so easy, efficient from a time standpoint, and customizable!
You can play with the ingredients depending on how much protein, carbs, fiber, and fat you’re aiming for. In this sense, skillet recipes are the fitness nerd’s or biohacker’s dream.
The toss everything in and cook to perfection approach is a finely tuned technique that when perfected is truly the easiest way to cook healthy meals.
This simple yet filling steak and potato skillet requires 20 to 30 minutes to make and is ideal for those who are looking to nail their carbs and protein without taking a lot of time to cook.
Not to mention, this easy skillet recipe is absolutely delicious! Simply select your favorite steak and you’re bound to enjoy this nourishing dinner recipe.
The combination of tender strips of beef that are crispy on the outside yet juicy steak on the inside paired with starchy soft crispy potatoes is what makes this tasty dinner recipe so enticing.
The way I see it, you can whip this up for a solo meal or meal for two on any given weeknight or even use it as a meal prep recipe. While I don’t typically serve meals like this to guests, I find this recipe to be remarkably practical for day to day eating.
Let’s chat about the fresh ingredients in this steak and potato skillet.
Ingredients for Steak and Potato Skillet:
Avocado Oil and Butter: We use both avocado oil and butter to cook the steak and potatoes. The avocado oil is a high temperature cooking oil and protects the butter from burning during the cooking process.
Butter brings that rich creamy flavor, so the two fats together are a great pair. If you have olive oil on hand, feel free to use it instead of avocado oil.
Yukon Gold Potatoes: Choose your favorite potatoes for this easy beef skillet recipe. I go with Yukon gold potatoes because I enjoy their texture, but russet potatoes, red potatoes, sweet potatoes, baby potatoes, purple sweet potatoes, and jewel yams are all great options.
New York Strip Steak or Sirloin Steak: Pick your favorite cut of beef here! I use a grass-fed sirloin steak or a grass-fed New York Strip the majority of the time, but ribeye steak, flank steak, beef tenderloin, top sirloin steak, and filet mignon work just as well too!
I like using fattier cuts for flavor, tenderness and that perfect crispy fat, but any delicious steaks will work.
Red Onion and Garlic: Fresh onion and many garlic cloves help bring that well-balanced flavor to the meal. Adjust the amount according to your personal taste.
Liquid Aminos (or Soy Sauce): Bringing umami flavor for a savory, beefy taste, liquid aminos (or soy sauce) makes this meal taste rich and delicious.
Salt and Black Pepper: Add both to your personal taste.
Optional Additions:
- Stir in fresh lemon zest and red pepper flakes for some heat and some citrus flavor.
- Incorporate your favorite fresh vegetables. Broccoli, carrots, zucchini, cauliflower, and butternut squash are all great options.
- Add in some fresh herbs or serve with chimichurri sauce if you’d like.
- If you don’t have garlic on hand, replace it with garlic powder.
- Stir any seasonings you like, such as paprika, lemon pepper, Cajun seasoning, etc.
Now that we’ve covered the simple ingredients list for this steak and potatoes dinner, let’s make this show-stopping 30-minute meal.
How to Make Steak and Potato Skillet:
Pat any excess moisture off the steak using paper towels, then use a sharp knife to cut it into thin strips.
Add the oil and butter to a large skillet (I recommend a 12-inch cast iron skillet) and heat to medium-high heat. Add the chopped potatoes to the hot skillet and cover the skillet with a lid.
Cook, stirring every 2 to 3 minutes until the potatoes have a nice golden crust, about 8 minutes total.
Scoot the potatoes off to one side of the skillet and add the sliced steak strips, onion, and garlic. Allow these ingredients to sit for 3 to 4 minutes untouched to give them a good sear before stirring.
Stir well and leave everything untouched for another 4 minutes. Stir in the liquid aminos (or coconut aminos or teriyaki sauce) Continue cooking and stirring until the steak has a nice char and the potatoes have cooked through.
Taste the steak and potatoes for flavor and add more liquid aminos to taste. If you’d like, stir in some red pepper flakes for heat and lemon zest for a citrusy flair.
Serve in bowls and enjoy! You can serve this steak and potato skillet recipe with sour cream, hot sauce, garlic herb butter, balsamic vinegar, or lime juice.
Store any leftover steak and potatoes in an airtight container in the refrigerator for up to 5 days.
If you have the time and forethought, you can chop everything ahead of time and marinate all of the ingredients in my best steak marinade recipe.
And that’s it! A simple healthy weeknight meal that you can whip up at a moment’s notice. These garlic butter steak bites and potatoes makes a complete meal the entire family can agree on.
The next time you find yourself hungry after a long day at work and are craving familiar comfort food, put this gem in your skillet!
If you love quick and simple skillet dinners, check out these healthy options!
More Healthy Skillet Meals:
- Thai Zucchini and Chicken Skillet
- 30-Minute Cabbage and Sausage Skillet
- Steak and Sweet Potato Skillet with Peppers
- Ground Beef and Sweet Potato Skillet with Brussel Sprouts
- 30-Minute Mexican Chicken and Zucchini Skillet
- Mediterranean Shrimp Skillet
- Teriyaki Turkey Skillet with Vegetables
It’s a steak and potatoes kind of life!
Ingredients
- 2 Tbsp avocado oil
- 1 Tbsp butter
- 3 medium-sized yukon gold potatoes
- 1 ½ lbs sirloin steak, cut into strips*
- ½ red onion
- 5 cloves garlic, minced
- 2 Tbsp liquid aminos**
Optional Additions:
- ½ tsp red pepper flakes
- 2 tsp lemon zest
Instructions
- Pat the steak dry with a paper towel and use a sharp knife to cut it into thin strips.
- Add the oil and butter to a large skillet (I recommend a 12-inch cast iron skillet) and heat to medium-high heat.
- Add the chopped potatoes to the hot skillet and cover the skillet with a lid. Cook, stirring every 2 to 3 minutes until the potatoes have a nice golden crust, about 8 minutes total.
- Scoot the potatoes off to one side of the skillet and add the sliced steak strips, onion, and garlic. Allow these ingredients to sit for 3 to 4 minutes untouched to give them a good sear before stirring. Stir well and leave everything untouched for another 4 minutes.
- Stir in the liquid aminos (or coconut aminos or teriyaki sauce) Continue cooking and stirring until the steak has a nice char and the potatoes have cooked through.
- Taste the steak and potatoes for flavor and add more liquid aminos to taste. If you’d like, stir in some red pepper flakes for heat and lemon zest for a citrusy flair.
- Serve in bowls and enjoy! You can serve this steak and potato skillet recipe with sour cream, hot sauce, garlic herb butter, balsamic vinegar, or lime juice.
Notes
Nutrition
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