Ingredients
Method
- Slice the potatoes in half and cut the broccoli into bite-sized florets. Mince the garlic and chop the parsley.
- Cut the steak into 2-inch cubes and pat dry on all sides with paper towels. Season lightly with salt and pepper.
- Heat 2–3 tablespoons of avocado oil in a large cast iron skillet over medium heat. Place the potatoes cut-side down and cook until crispy, about 7–8 minutes.
- Flip the potatoes and add the broccoli to the skillet. Continue cooking 7–8 minutes until potatoes are tender and broccoli is softened. Transfer to a plate.
- Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat. Add the steak cubes and sear 1–2 minutes per side until browned but still juicy. Transfer to the plate with vegetables.
- Lower the heat to medium-low. Add the minced garlic and butter to the skillet. Sauté until fragrant, about 3–4 minutes, stirring constantly to prevent burning.
- Return the steak and vegetables to the skillet. Toss everything to coat evenly in the garlic butter. Sprinkle with parsley and adjust seasoning with salt and pepper.
Nutrition
Notes
This one-pan garlic steak and potato dish is pure comfort food. Golden, tender potatoes and seared steak bites drenched in fragrant garlic butter will have everyone coming back for seconds.