Steak and Broccoli Potato Skillet
15 min
Prep Time
45 min
Cook Time
1 hr
Total Time
4
Servings
Ingredients
- 2 lb russet potatoes, cut into ½-inch cubes
- 2 lb NY strip steak, cut into 1-inch pieces
- 1½ teaspoons seasoned salt
- 2½ teaspoons vegetable oil, divided
- 1 teaspoon kosher salt
- 1½ lb broccoli florets, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon olive oil
- 4 tablespoons salted butter
- ½ teaspoon cracked black pepper
Instructions
- Toss the steak with 1 teaspoon vegetable oil and 1 tablespoon Cajun seasoning. Set aside.
- Cover the potatoes with cold water by about an inch. Bring to a boil, cover, and cook medium-high 10–12 minutes until fork-tender. Drain in a colander and let steam dry. Toss with the remaining Cajun seasoning, seasoned salt, and remaining vegetable oil.
- Salt the same pot of water, bring it back to a boil, and blanch the broccoli 2–3 minutes until bright green. Drain well.
- Heat a large skillet over medium-high. Add 2 tablespoons butter and the olive oil. When the butter foams, sear the steak in a single layer without crowding: 1 minute, flip, add another tablespoon butter, 2 minutes more. Work in batches. Remove the steak.
- Add the potatoes in a single layer. Fry 6 minutes until crisp, flip, and fry 3–5 minutes more.
- Return the steak and broccoli. Add the last of the butter and the black pepper. Toss until everything is hot and coated.