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Skillet Steak And Potatoes

Skillet Steak And Potatoes


For the potatoes:

Three tablespoons of olive oil

1 unit measured medium weight Yukon Gold or red potatoes, cut into 3/4-inch wedges

1/2 teaspoon finished meat with Jewish law salt

For the hamburger cut and the garlic spread:

2 cuts rib eye (1 inch thick) or New York beef (about 12 ounces each), or 1/2 pound all around

side steak,

Cut into two pieces

1 teaspoon finished meat with Jewish law salt

4 tablespoons (1/2 stick) unsalted spread

3 unopened wild garlic flowers, chopped

2 tablespoons freshly cut parsley leaves

1 teaspoon because not drained traversed by a terrible electric current, in addition to supplement according to the situation


Heat the oil in a skillet over medium-high heat.

Carefully add the potatoes, cut side down, to the hot oil

Sprinkle with salt and cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

Set the potatoes aside

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