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ORGANIC GRASS FED GARLIC BUTTER STEAK AND POTATO

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ORGANIC GRASS FED GARLIC BUTTER STEAK AND POTATO

INGREDIENTS YOU NEED FOR THE GARLIC BUTTER STEAK AND POTATOES SKILLET

THE MARINADE

  • 2/3 cup soy sauce (or coconut amino for paleo and gluten-free)
  • 2 tablespoon olive oil
  • 2 tablespoon hot sauce (we used organic ( Sriracha)
  • Fresh cracked pepper.

DIRECTIONS

1. To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.

2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1

tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

3. Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.

4. Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.

5. Remove from heat and serve immediately your steak and potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Grilled Flank Steak

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Ingredients

  • 3 tablespoons extra-virgin olive oil (Zona Italy)
  • 6 bell peppers (red, orange, yellow or a mix), chopped (Reyes Ranch)
  • 1 teaspoon sea salt, plus more for seasoning steak (Nordic Catch)
  • 4 large cloves garlic, sliced (Reyes Ranch)
  • ¼ teaspoon organic crushed red pepper (Zona Italy)
  • 2 tablespoons organic balsamic vinegar (Gourmet Blends)
  • 1 tablespoon organic wildflower honey (Pedro’s Ranch)
  • ¼ cup sliced oil-packed dried tomatoes (Zona Italy)
  • ¼ cup sliced fresh basil (Reyes Ranch)
  • 3 pounds grass fed organic beef flank steak (Novy Ranch)
  • Organic cracked black pepper

Instructions 

  • For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and stir to coat with oil. Add 1 teaspoon of salt. Cook until peppers are softened, about 10 minutes, stirring occasionally. Stir in garlic and crushed red pepper. Cook until fragrant, about 5 minutes. 
  • Add balsamic vinegar and sugar (or sweetener of choice), reduce heat to prevent scorching, and cook until vinegar reduces and becomes syrupy, about 10 minutes. Add sun dried tomatoes and cook 2-3 minutes to incorporate flavors. Remove from heat and add basil. Set aside.
  • Pat steak dry and season both sides generously with salt and cracked black pepper.
  • Grill steaks on the rack of a covered grill directly over medium 10 to 12 minutes for medium-rare (145°) or 12 to 15 minutes for medium (160°). Remove steaks from the grill, tent with foil and let it rest for 5-10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak. I like to serve this dish with a chilled couscous salad with lots of diced vegetables.
Zona Italy – Olive oil, crushed red pepper & sun-dried tomatoes
Reyes Ranch – Bell peppers, garlic & basil
Sea Salt – Nordic Catch

Gourmet Blends – Balsamic vinegar
Wild flower honey – Pedro’s Ranch

Grass fed flank steak- Novy Ranches