Savory Skillet Steak and Garlic Herb Potatoes

Thinly slice the flank steak and place it in a shallow dish. Combine 1 tablespoon of olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of minced garlic to create a marinade. Pour the marinade over the steak, making sure all slices are well coated, and allow to marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Clean and cube the Russet potato, and then parboil the cubes in boiling water for 5 minutes. Drain and set aside.

Heat a large skillet over medium heat for a few minutes until hot. Pour 1 tablespoon of olive oil into the skillet, tilting it to coat the bottom.

Add the parboiled potatoes and cook until tender, about 10 minutes, stirring frequently.

Chop the sweet onion and add it to the skillet, cooking and stirring until fragrant, about a minute.

Add the marinated steak slices, the remaining 5 cloves of chopped garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of coarsely ground black pepper to the skillet.

Cook until the steak reaches your preferred doneness, about 3-5 minutes, stirring frequently.

Remove the skillet from heat. Garnish with fresh chopped parsley and serve immediately.