Skillet Steak Bites and Potatoes

INGREDIENTS

• 1½ pounds flank steak, cut into 1-inch cubes
• ¼ cup low sodium soy sauce
• 2 tablespoons hot sauce, I use Frank’s Red Hot Sauce
• 1 tablespoon olive oil
• 1 pound baby Yukon gold potatoes, rinsed, dried, and quartered
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon dried Italian Seasoning
• salt and fresh ground pepper, to taste
• chopped fresh parsley, for garnish

INSTRUCTIONS 

1. In a medium sized bowl combine cubed steak, soy sauce, hot sauce, and olive oil; set aside.
2. Melt 1 tablespoon butter and heat up 1 tablespoon olive oil in a large skillet set over medium-high heat.
3. Add potatoes to the hot oil and cook for 13 to 15 minutes, or until golden and tender. Stir frequently.
4. Remove potatoes from skillet and set aside.
5. Set skillet back over medium heat and add remaining butter; melt.
6. Add garlic to the skillet and Italian seasoning; stir and cook for 20 seconds, or until fragrant.
7. Stir in the prepared steak cubes and cook for 2 minutes per side, or until browned.
8. Add potatoes back to the skillet and cook for 1 minute, or until heated through.
9. Taste for salt and pepper and adjust accordingly.
10. Remove from heat.
11. Garnish with parsley and serve.