Wednesday, April 6, 2011

flat iron steak and skillet potatoes

it really does not get better than steak and potatoes.  the marinade is out of this world.

start by marinating a 1.5 - 2lb flat iron steak in a large ziploc bag and 
refrigerate at least 1 hour and up to overnight.
remove from refrigerator and start on your potatoes...

peel and cube 2-4 russet potatoes, then place in a pot and cover with water.
bring to a boil and then reduce heat to a simmer for about 15 minutes, or until potatoes are fork tender.

while potatoes are boiling, dice 1 large sweet/vidalia onion
( i like mine loaded with onions.  feel free to use just half an onion)

heat 2 tbsp olive oil and 2 tbsp butter in a large skillet/frying pan on medium heat

place onions in skillet and sauté 1-2 min or until fragrant

add potatoes to skillet and mix in with onions

in another frying pan, melt 2 tbsp olive oil on medium high heat

add steak and cook for 7 minutes, undisturbed

in the meantime, add salt & pepper to potato/onion mixture.
push around skillet to heat evenly, or let cook undisturbed to crisp
(depending on how you like your potatoes)

when the first 7 minutes is up, flip steak and cook for another 7 minutes undisturbed
the marinade will blacken a bit in the pan, but don't worry about that, just make sure your exhaust fan is on!

in the meantime, continue pushing potatoes around skillet, or flip your undisturbed potatoes when you flip your steak, to form more crispy goodness (if that's what suits your fancy).  add more salt & pepper if desired

when the second 7 minutes is up, remove steak to a cutting board and allow to rest for 5-10 minutes
(wrap in foil to keep warm).  reduce potato skillet to low to keep warm during this time

slice steak at a diagonal, approx. 1/2 inch

remove each to a dish and admire your perfectly medium rare steak

i like my potatoes only a little browned, and loaded with onions,
so i did a half sit/half stir method while they cooked

flat iron steak and skillet potatoes.

      marinade ingredients
      1/3 cup olive oil
      1/3 cup soy sauce
      1/4 cup honey
      2 tbsp red wine vinegar
      1/2 tsp freshly ground black pepper
      3 cloves of garlic, minced

      2 tbsp olive oil for sautéing

      mix marinade ingredients in a bowl.  add steak to a large ziploc bag and pour marinate over.  
      close bag and squish it around to coat evenly.  refrigerate at least an hour and up to overnight.

      remove steak from refrigerator when you're ready to start your potatoes (or 15 min prior to cooking)
      heat olive oil in a skillet on medium high
      place steak in skillet and cook undisturbed for 5-7 minutes on each side.
      remove from heat and wrap in foil to rest for 5-10 minutes
      make 1/2 inch slices, at an angle and serve.

  skillet potatoes
    2-4 russet potatoes, peeled and diced
    1 large sweet/vidalia onion (i like mine loaded with onions.  feel free to use just half the onion)
    2 tbsp olive oil
    2 tbsp butter
    sea salt and freshly ground pepper to taste

    add potatoes to a large saucepan and cover with water.  bring to a boil, then reduce heat 
    and simmer for 15 min or until potatoes are fork tender.
    while potatoes are simmering, dice the onion.  add butter and olive oil to skillet and melt together.
    add onion to skillet and cook 1-2 minutes or until fragrant.
    when potatoes are finished simmering, drain and add to skillet with onions.  
    stir with a spatula to distribute evenly.
    add sea salt and freshly ground pepper
       -for crispier potatoes, allow to cook undisturbed for 5-7 minutes.  
       flip, add more salt and pepper, cook undisturbed for another 5-7 minutes
       -for softer potatoes, stir frequently with spatula while cooking, 10-15 minutes, adding salt & pepper as desired
    serve with steak and enjoy!
go make this, stat.
that is all


  1. yum! when is the corndog maker going to make a blog appearance?