° 4 tsp oil olive, divided
° 2 tablespoons balsamic vinegar
° 1 teaspoon dried thyme
° 1½ teaspoons salt, divided
° Half a teaspoon of black pepper
° 1 teaspoon red pepper flakes, divided
° 4 cloves garlic, minced
°1½ pounds sirloin, triples, or rib eye – sliced against grain
° 4 tsp salt butter, divided
° 1½ pounds yellow potatoes, cut into halves or quarters
° 1 tsp chop freshly rosemary
° 1 tsp minced freshly thyme
* Directions :
In a gallon zip-top plastic bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, 1/2 teaspoon salt, black pepper, 1/2 teaspoon red pepper flakes, and 2 minced garlic cloves. Put meat in plastic bag & seal it. Leave meat to marinate when you prepare potatoes.
Placing potato halves in microwave-safe bowl & cover-ing with water. Adding rest tsp of salt to potatoes & water. Microwave on high power for 5 minutes. Strain the potatoes.
In 12-inch stainless steel skillet, heat rest 2 tsp olive oil & 2 tsp butter on medium heat to butter melts.
Transfering drained potatoees to a prehe-ated skillet. Saute over medium heat, stirring occasionally, until potatoes are brown and cooked through (about 10 minutes).
Removing potatoes to plate & set apart .
In the same skillet, add the remaining 2 tablespoons butter, 2 minced garlic cloves, ½ teaspoon remaining red pepper flakes, fresh rosemary and oregano. Bring butter also spices to boil on medium heat.
While pan is heat, remove meat from marinade. Using paper towels to sweetly pat meat & remove excess-moisture.
Working in batches, place several slices of meat in the hot skillet. Brown the meat on each side. * See notes for extra fluid. Adjust cook time to your preference about how cooked meat is. The meat must only cook about some min on every side to get mediuum doneness.
When all meat is brown, return all meat also potatoes to skillet & heat them up. Feet it right away.