🌎 The World Cookbook

For the Potatoes:
1 lb baby yukon gold potatoes, quartered
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/4 tsp salt, more or less, to taste
1/8 tsp black pepper, more or less, to taste
For the Steak and Marinade:
2 lbs top loin strip steak, trimmed of fat and cut into small cubes
3 tbsp low-sodium soy sauce
2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp onion powder
For the Pan:
2 tbsp butter
1/2 tsp dried thyme
/2 tsp dried rosemary
1/2 tsp dried oregano
1 1/2 tsp minced garlic

Place the steak and marinade ingredients into an airtight container to sit while preparing the potatoes. Set aside. Slice each potato into quarters and place them into a large mixing bowl with the olive oil and seasonings. Toss to coat thoroughly. Add butter to a large cast iron skillet over medium heat. Once melted, add in the minced garlic and seasonings, followed by the coated potatoes, cut-side down. Cook 3-5 minutes per side, or until fork-tender, turning when they just start to crisp/brown on one side. Using tongs, remove to a plate and cover with foil to keep warm. Be sure to leave the remaining oil/butter and seasonings for the steak. Increase the temperature to medium-high heat and add the steak to the skillet – with the marinade. Allow the steak to sear for 30-60 seconds before stirring to continue cooking until golden brown. Approximately 1 minute per side or until the they reach desired doneness. When the steak is done, add the potatoes to the skillet to warm. Garnish with herbs, salt, pepper, and crushed red pepper flakes if desired.