Garlic Butter Steak with Potatoes and Herb Salsa

Directions

1. Preheat oven to 400 °F (200 °C).
2. For herb salsa, in small bowl, stir together parsley, mint, balsamic, honey, garlic, chili flakes, remaining 1/4 tsp (1 mL) salt and remaining 1/4 tsp (1 mL) pepper; set aside.
3. In large skillet set over medium heat, melt 2 tbsp (30 mL) garlic butter. Arrange potatoes in single layer with cut side face down. Season with 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper. Cook potatoes, undisturbed, for 4 to 5 minutes or until well browned on the bottom. Transfer to baking sheet cut side face up (reserve skillet).
4. Bake for 8 to 10 minutes or until potatoes are tender.
5. While potatoes finish cooking in the oven, melt remaining butter in the reserved skillet set over medium heat. Season steak cubes with 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper. Arrange steak cubes in skillet in single layer. Sprinkle with rosemary, oregano and paprika, and cook for 3 to 4 minutes. Turn meat and cook for 4 to 5 minutes or until browned all over for medium-rare (alternatively, cook to preferred doneness).
6. Return potatoes to skillet and toss to combine with steak until evenly distributed.
7. Serve garlic butter steak and crispy potatoes with herb salsa.

Tips

Substitute fingerling potatoes with baby potatoes if desired.

Substitute sirloin steak with strip loin if preferred.