Pan-seared steak strips served with roasted potatoes.
200 gBeef steak
10 gButter
Optional
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250 gPotato
5 gGarlic
2 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 200C/400F. Toss the potato cubes with half of the olive oil, half of the salt, and half of the black pepper, then spread them on a baking tray in a single layer.
Roast the potatoes in the oven until golden and tender, turning once halfway through cooking.
While the potatoes roast, pat the steak strips dry with paper towels and season with the remaining salt and black pepper.
Heat the remaining olive oil in a skillet over medium-high heat until hot, then add the steak strips in a single layer.
Sear the steak strips, turning occasionally, until browned on the outside and cooked to your preferred doneness.
Reduce the heat to low, add the minced garlic and butter to the skillet, and cook briefly while tossing the steak strips to coat, taking care not to burn the garlic.
Serve the garlic butter steak strips immediately with the roasted potatoes on the side.