Skillet Garlic Butter Steak and Potatoes

A one-skillet dish of cubed sirloin steak and halved fingerling potatoes cooked with fresh herbs, garlic and butter, finished with fresh parsley.

Ingredients

1 lb	455 g	sirloin steak, cut into 1/2 inch cubes
1 lb	455 g	fingerling potatoes, halved horizontally
1 teaspoon	5 ml	fresh thyme, roughly chopped
1 teaspoon	5 ml	fresh dill, roughly chopped
1 teaspoon	5 ml	fresh rosemary, roughly chopped
2 tablespoons	30 ml	unsalted butter
1 tablespoon	15 ml	extra virgin olive oil
4 cloves		garlic, minced
—		coarse salt and fresh ground black pepper
—		fresh parsley, roughly chopped, for garnish

In a large skillet, heat 1 tablespoon of butter and the extra virgin olive oil over medium high heat.
Add the potatoes and sprinkle with a pinch of salt and pepper. Cook for 8-10 minutes, stirring frequently, until softened. Stir in half of the herbs and half of the garlic. Cook one more minute. Remove potatoes to a plate and set aside in a warm place.
Melt the remaining butter in the pan. Stir in steak, remaining garlic and herbs, and another pinch of salt and pepper. Cook 4-5 minutes, stirring frequently. Add potatoes back to the pan and cook one more minute until warmed.
Remove from heat. Garnish with fresh parsley, and a pat of extra butter. Add salt and pepper to taste. Serve immediately.