First of all, I’m having a hard time believing I’m offering a variation of a recipe that we have seen before ( https://deadsplinter.com/food-you-can-eat-grilled-steak-tips-with-mushroom-sauce/ ) and MINE is the one that doesn’t come with a sauce. We live in a topsy-turvy world.
There are lots of recipes out there for steak tips and potatoes, but when I make this I use 1/2 potatoes and 1/2 sweet potatoes. I live in serious denial so for me the addition of sweet potatoes makes this a healthy meal.
This is really meant for 2 (we are hearty eaters and we have the Ravenous Hound) but you might well get leftovers out of it. If you do, they save pretty well for a day or two in the fridge, just warm them up again.
4 tbsp. butter, divided
1/2 lb. sweet potatoes
1/2 lb. Yukon Gold potatoes (don’t use russet; they’ll fall apart during the process)
5 garlic cloves, minced
1 tbsp. (you can never have enough) Herbes de Provence, or a blend of whatever you might have lying around, like oregano, rosemary, thyme, & etc.
A little cracked pepper
1 lb. of a good cut of steak
Before you do anything, cube but do not peel the potatoes so they’re about 1/2 inch. Cut the steak into 1-inch cubes. Both measurements are more or less, but attempt that.
This is so simple.
In your largest skillet melt 2 tbsp. of the butter over medim-high heat. Add everything on the ingredients list, except for the rest of the butter and the steak. Let everything just sit there for about 4 to 5 minutes, then stir it around and keep cooking for another 3 to 4 minutes. The potatoes should be “fork tender” and crisp on their edges but should not be blackened.
Scoop out the potatoes, add the remaining 2 tbsp. of butter, turn the heat up to high, let the butter melt, and add the little steak nibbles so they’re in an even layer, don’t just throw them in in a clump. This is very quick. Let them cook for 1 minute and then with a spatula flip them as fast as you can let them cook for another minute or 2, which should get them somewhere between medium-rare to medium. Take the skillet off the heat. The steak will continue cooking for a little longer while you add back in the potatoes. Stir this around and serve.