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It’s always fun to try something new, and this dish is made in a skillet on top of the grill! The thing I love about flank meat is that it’s a lean yet soft cut of beef. This steak recipe is nearly impossible to mess up, and it will be ready in 30 minutes. It’s the best steak and potatoes you’ll ever have!
1/3 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 tablespoon Gefen Light Olive Oil
1 tablespoon hot sauce (Tonnelli Sriracha or other)
1 and 1/2 pounds strip steak, sliced against the grain
3 tablespoons nondairy garlic butter, divided
2 tablespoons Gefen Light Olive Oil, divided
1 and 1/2 pounds baby yellow potatoes, quartered
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
salt, to taste
freshly cracked Gefen Black Pepper, to taste
crushed red chili pepper flakes (optional)
In a large bowl, combine soy sauce, oil and hot sauce. Add steak strips and set aside to marinate while you cook the potatoes.
In a large skillet, melt one tablespoon nondairy garlic butter with one tablespoon oil over medium-high heat. Add potatoes and cook for 15 minutes without stirring.
Stir and cook another four to five minutes, until potatoes are golden and fork-tender. Transfer to a plate and set aside.
In the same skillet, melt two remaining tablespoons nondairy garlic butter with one remaining tablespoon oil over medium heat. Add thyme, rosemary, oregano, salt, pepper and chili flakes, if using.
Lay the steak strips in the skillet in a single layer. Cook three minutes per side.
Return potatoes to the skillet to heat through and adjust seasoning as needed. If you like, garnish with more chili flakes. Serve.
Photography by Chay Berger
Styling by Faigy Cohen
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