Skillet Steak And Potatoes

Ingredients

For the potatoes:

Three tablespoons of olive oil

1 unit measured medium weight Yukon Gold or red potatoes, cut into 3/4-inch wedges

1/2 teaspoon finished meat with Jewish law salt

For the hamburger cut and the garlic spread:

2 cuts rib eye (1 inch thick) or New York beef (about 12 ounces each), or 1/2 pound all around

side steak,

Cut into two pieces

1 teaspoon finished meat with Jewish law salt

4 tablespoons (1/2 stick) unsalted spread

3 unopened wild garlic flowers, chopped

2 tablespoons freshly cut parsley leaves

1 teaspoon because not drained traversed by a terrible electric current, in addition to supplement according to the situation

Heat the oil in a skillet over medium-high heat.

Carefully add the potatoes, cut side down, to the hot oil

Sprinkle with salt and cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

Set the potatoes aside

Wipe out the pan with a paper towel

Season each portion of steak with salt and pepper after wiping with paper towel.

Place the steaks in the hot skillet and cook until the side is not sticking, about 1 minute

Flip the steaks each and repeat for a total of four minutes

Carefully add the butter to the skillet and flip the steaks once more.

Tilt the pan to pool the melted butter, add the freshly chopped garlic

Pour melted butter over steaks, flip and repeat basting

Place the steaks on a cutting board and let rest for 5 minutes

Meanwhile, stir the parsley and lemon juice into the pan

Let cool for a minute and taste, add more salt or lemon juice if needed

Put the potatoes in a serving dish

Slice steak, cross grain into ½-inch-thick slices

Place over potatoes and drizzle with lemon juice and parsley

Serve and enjoy!

SERVING: 1