INGREDIENTSPotatoes
1 tablespoon olive oil
1 tablespoon coconut oil or ghee divided
1 ½ pounds (4 small-medium) yukon gold potatoes sliced about ½ inch in thickness
3 garlic cloves minced
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
½ teaspoon salt
¼ teaspoon pepperSteak
2 tablespoons coconut oil
1 ½ pounds sirloin steaks cut into 1 inch cubes
3 garlic cloves minced
1 teaspoon thyme chopped
1 teaspoon rosemary chopped
½ teaspoon salt
¼ teaspoon pepper
For topping: fresh parsley
INSTRUCTIONS
1. Heat a large cast iron skillet over medium high heat and add olive oil and coconut oil. Heat until hot and oil starts rippling. Add the potatoes and allow to cook for 1-2 minutes without stirring to create a crust. Continue cooking for 5-6 minutes or until potatoes are browned and fork-tender. Add the garlic, herbs, salt and pepper and continue cooking for 1-2 minutes until soft and fragrant. Remove the potatoes to a separate plate or paper towel.
2. Turn the skillet to high heat and add another 2 tablespoons of coconut oil. Add the steak bites and let the steak sear for 1-2 minutes then stir and add the minced garlic. Continue to cook until golden brown and cooked though, about 1-2 more minutes. Top with salt, pepper, rosemary and thyme and stir to combine.
3. Add the potatoes back in with the steak and stir well. Serve right away.
credit: whatmollymade.com