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One Pan Steak and Potatoes

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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.

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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!

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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.

One Pan Steak and Potatoes

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Prep Time: 5mn
Cook Time: 35mn
Total Time: 40mn

INGREDIENTS

  • 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
Need to convert the measurements? Click here!

DIRECTIONS

  1. In a large skillet heat 1 tbsp. olive oil over high heat.
  2. Add very thinly sliced steak strips and cook until browned on all sides, about 5 minutes. Remove steak strips from skillet.
  3. While steak is cooking, chop the veggies.
  4. Add onions into reserved drippings, plus 1 more tbsp. olive oil.
  5. Cook over medium-high heat, stirring frequently, for 3-4 minutes, or until they begin to soften. Add garlic and cook for 1 min.
  6. Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
  7. Add stock to the skillet and add in potatoes and carrots. Bring to a boil, then reduce to a simmer.
  8. Cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender. In the meantime prepare the sauce.
  9. Combine orange juice, lemon juice, soy sauce, oregano, ginger, paprika, and chili powder in a small mixing bowl and whisk until thoroughly combined.
  10. Add in steak back into skillet, followed by the sauce. Stir to combine. Continue to cook for 4-6 minutes, or until heated through.
  11. Remove from heat and serve.
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Servings: 4



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