A fresh new take on an old favorite: One Pan Steak And Potatoes.
If you’re anything like me, you can only have “steak and potatoes” every once in a while because it can get old and uninspired. I need to change it up. I need more flavor. I need variety and twists.
So, I made a few healthy and flavorful tweaks to the old favorite of steak and potatoes. Instead of using a large ribeye or new york steak, I chose a sirloin and sliced it very thinly. This was for a few reasons: thinly sliced steak cooks faster, is easier to chew if it tends to be a tough cut, and doesn’t require you to cut your steak while you’re eating your meal. Read: this makes things easier overall on your mouth and eating experience.
I also chose to add in carrots and mushrooms along with the potatoes to add in color, texture, and a little sweetness. I think this was a good call because it was delicious!
I think the best thing about this meal is the vibrant citrus-soy flavor you get from the lemon, soy sauce, orange juice, and ginger. The flavor is very tasty and makes the meal feel light, even though it’s satisfying like a big plate of steak and potatoes. Perfect!
A quick tip: try popping the steak in the freezer for about 5-10 minutes before slicing. This will make the steak much easier to slice than when it’s fully thawed.
- 3 tbsp. olive oil, divided
- 1 large yellow onion, sliced
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3 cloves garlic, minced
- 10 cremini mushrooms, sliced
- 1 1/2 lbs. sirloin steak, thinly sliced
- 1/2 cup chicken broth/stock
- 3 red potatoes, cut into cubes
- 3 carrot(s), diced
- 2 tbsp. orange juice
- 1 tbsp. lemon juice, freshly squeezed
- 2 tbsp. soy sauce, low-sodium
- 1/2 tsp. dried oregano
- 1/4 tsp. dried ginger
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- In a large skillet heat 1 tbsp. olive oil over high heat.
- Add very thinly sliced steak strips and cook until browned on all sides, about 5 minutes. Remove steak strips from skillet.
- While steak is cooking, chop the veggies.
- Add onions into reserved drippings, plus 1 more tbsp. olive oil.
- Cook over medium-high heat, stirring frequently, for 3-4 minutes, or until they begin to soften. Add garlic and cook for 1 min.
- Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
- Add stock to the skillet and add in potatoes and carrots. Bring to a boil, then reduce to a simmer.
- Cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender. In the meantime prepare the sauce.
- Combine orange juice, lemon juice, soy sauce, oregano, ginger, paprika, and chili powder in a small mixing bowl and whisk until thoroughly combined.
- Add in steak back into skillet, followed by the sauce. Stir to combine. Continue to cook for 4-6 minutes, or until heated through.
- Remove from heat and serve.