A Steak and Potatoes Skillet Just For One

Ideally made in a 10 or 12 inch cast iron skillet. and just right for tonight when your steak has already been cut into 1/4 inch strips by the butcher. When shopping, select a steak that is about a pound and fits your budget and have the butcher slice it into 1/4 strips thicker than for stir fry and about 1/4 inch thick. The butcher will be most happy to provide this service. The entire amount is prepared in this recipe, which yields enough to have some left to save for a second meal.

1 lb steak sliced generously into 1/4” strips

1/3 cup tamari (a gluten free soy sauce)

grapeseed or olive oil

butter

red pepper flakes

3 small red or white potatoes

handful of fresh herbs, chopped or dried thyme or Italian seasoning

In a medium sized bowl, stir 1/3 cup tamari, 1 TBSP grapeseed or olive oil and pinch of red pepper flakes. Add the steak strips and use a fork to turn and coat them well in the marinade. Let this sit while you do the potatoes.

Scrub the potatoes with a brush and dry with a paper towel. Cut each in half and then each half into 4 or 5 wedges. Turn on the exhaust fan of the stove. Head the cast iron skillet over medium high head. Add a TBSP oil and a TBSP butter. Let this melt and then add the potatoes. Let them brown, turning with a spatula so all sides brown nicely. The potatoes will take about 8 minutes to cook and be tender. Pierce them with a fork to tell if they are ready. Once to your liking, remove them to a plate.

Add 2 more TBSP butter to the skillet. (Add some chopped fresh herbs - mint is excellent - if you like) Use tongs to add the steak strips to the skillet. Do two batches if necessary as the strips should not overlap. Sprinkle with a little dried thyme, or Italian seasoning. Cook about 2 minutes per side. When cooked to your liking pour in some of the marinade left in the bowl and cook another two minutes.

Push the steak to one side of the skillet and add the potatoes on the other side to rewarm a little. Enjoy at once.