Ingredients :
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 beef top sirloin steaks, cubed
- 4 medium Yukon Gold potatoes, cubed
- 5 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley
Directions :
- In a small bowl, whisk together first six ingredients. Add steak; toss to coat. Let marinate 30 minutes.
- Meanwhile, fill a large saucepan two-thirds full with water; bring to a boil. Add potatoes to boiling water. Cook, uncovered, just until crisp tender. Drain and set aside.
- Heat 3 tablespoons oil in a cast-iron skillet over medium-high heat. Add potatoes and cook 3-4 minutes without disturbing. In a small bowl, combine garlic powder, oregano, salt and pepper. Stir seasoning mix into potatoes. Cook another 2-3 minutes, stirring occasionally, until potatoes are crisp. Remove potatoes from skillet; set aside.
- Heat remaining 2 tablespoons oil over medium-high heat. Add steak, cook until browned on all sides, 3-4 minutes. Add potatoes back to the pan and toss to combine. Stir in butter and toss to coat. Sprinkle with parsley.
