30-Minute Steak and Potato Skillet Recipe

Crispy, soft, juicy beef strips with perfectly cooked, crunchy potatoes are the best thing about cooking during the week. 

– 2 Tbsp avocado oil – 1 Tbsp butter – 3 medium-sized yukon gold potatoe – 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


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Cut the steak into thin strips with a sharp knife after patting it dry with a paper towel. 


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A 12-inch cast iron skillet with oil and butter should be heated on medium-high. 

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Put chopped potatoes in the hot skillet and cover. Stir every 2–3 minutes until the potatoes are golden, about 8 minutes. 

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Move the potatoes to one side of the skillet and add the steak strips, onion, and garlic. 

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Leave these components for 3–4 minutes to sear before stirring. Leave everything for 4 minutes after stirring well. 

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Mix in liquid aminos (or coconut aminos or teriyaki sauce). Cook and stir until the steak is charred and the potatoes are tender.  

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Taste the beef and potatoes and add liquid aminos if needed. You can add red pepper flakes for heat and lemon zest for flavour. 

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Bowl it up and enjoy! Serve this steak and potato skillet with sour cream, spicy sauce, garlic herb butter, balsamic vinegar, or lime juice. 

Serving: 1Serving (of 3) | Calories: 608kcal | Carbohydrates: 28g | Protein: 74g | Fat: 24g | Fiber: 2g | Sugar: 2g 


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