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.