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Steak & Potato Skillet

Steak & Potato Skillet

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30 Min
4
Servings
21
ingredients

Presenting a delicious recipe composed of tender bites of steak, onion and layers of potatoes, all covered with melted cheese. Try it!

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Ingredients

Steak Marinade

Scallion Pico de Gallo

Skillet

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8 Steps to complete

  • 1
    Steak Marinade: In a medium bowl combine steak, onion, lime juice, olive oil, garlic powder, salt, and pepper. Cover with plastic wrap and refrigerate for 20 minutes.
  • 2
    Pre-heat oven to 425°F.
  • 3
    Scallion Pico de Gallo: In a small bowl combine tomato, scallion, cilantro, jalapeño, lime juice, and salt. Cover with plastic wrap and refrigerate until ready to use.
  • 4
    Skillet: Place potato rounds into a large bowl with 2 Tbsp. olive oil, paprika, garlic powder, black pepper, and kosher salt. Toss potatoes until well coated. Place potatoes on a rack atop a sheet tray and bake for 12 minutes.
  • 5
    Pre-heat an 8-inch cast iron skillet on high heat for 2 minutes. Add in ½ Tbsp. of olive oil, heat for 10 seconds. Add in marinated steak and onions, cook for 2 minutes. Remove meat and onions from skillet onto a bowl.
  • 6
    On the same skillet, place half of the potatoes around the skillet to cover the bottom. Add half the amount of flank steak and onions on top, add 1 cup shredded Chihuahua® cheese on top of the steak and onions.
  • 7
    Place another layer of potatoes on top of the cheese and add remaining steak and pan drippings, top with remaining Chihuahua® cheese. Place skillet in oven for 8 minutes at 425°F.
  • 8
    Once ready, spoon sour cream on top while skillet is warm and Scallion Pico de Gallo. ENJOY!
Steak Marinade: In a medium bowl combine steak, onion, lime juice, olive oil, garlic powder, salt, and pepper. Cover with plastic wrap and refrigerate for 20 minutes.; Pre-heat oven to 425°F.; Scallion Pico de Gallo: In a small bowl combine tomato, scallion, cilantro, jalapeño, lime juice, and salt. Cover with plastic wrap and refrigerate until ready to use.; Skillet: Place potato rounds into a large bowl with 2 Tbsp. olive oil, paprika, garlic powder, black pepper, and kosher salt. Toss potatoes until well coated. Place potatoes on a rack atop a sheet tray and bake for 12 minutes.; Pre-heat an 8-inch cast iron skillet on high heat for 2 minutes. Add in ½ Tbsp. of olive oil, heat for 10 seconds. Add in marinated steak and onions, cook for 2 minutes. Remove meat and onions from skillet onto a bowl.; On the same skillet, place half of the potatoes around the skillet to cover the bottom. Add half the amount of flank steak and onions on top, add 1 cup shredded Chihuahua® cheese on top of the steak and onions. ; Place another layer of potatoes on top of the cheese and add remaining steak and pan drippings, top with remaining Chihuahua® cheese. Place skillet in oven for 8 minutes at 425°F.; Once ready, spoon sour cream on top while skillet is warm and Scallion Pico de Gallo. ENJOY!
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