Cast Iron Skillet Steak Tips with Crispy Roasted Potatoes
Cast Iron Skillet Steak Tips
Using the cast iron skillet gives these steak tips a nice flavor on the outside with the inside remaining juicy and tender. I always choose ribeye but other cuts of steak will work for this recipe.
2 lbs. steak, cut into bite-size chunks
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 (6-to-8-oz.) container mushrooms, sliced
1/3 c. honey
1/4 c. light brown sugar
1/3 c. bourbon
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/2 tsp. red pepper flakes
1/2 tsp. garlic powder
1. In a bowl, mix together marinade ingredients until combined. Place steak into a large resealable plastic bag and pour marinade over it. Seal and shake until steak is covered. Refrigerate at least three hours then drain and discard marinade.
2. In a cast iron skillet over medium heat, add olive oil and butter. Toss in steak tips and sear all sides. Cook until desired level of doneness and remove from pan.
3. Scrape bits of steak from skillet and add a splash more olive oil if needed. Cook mushrooms over low heat until browned, about 5 minutes. Serve with steak tips.
Crispy Roasted Potatoes
1 russet potato for each person
2 Tbsp. olive oil
1 Tbsp. Kosher salt
1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.
2. Wash potatoes and wipe dry. Slice the potatoes crosswise into 1/4-inch thick slices and not cutting completely through leaving about 1/4-inch on the bottom to connect the pieces. Rub the potatoes with olive oil making sure to get some between the slices. Place on the baking sheet and slightly fan the potatoes open. Sprinkle with Kosher salt.
3. Bake for 50 minutes or until the potatoes are tender.
Apron Strings Tips: Add your favorite seasonings such as thyme or rosemary or any seasoned salt to the olive oil. If you like the potatoes more tender, drizzle melted butter over the tops before baking. If you like cheese, toss some on the tops and pop back into the oven for about 5 minutes or until the cheese is melted.