Name: Steak and potato breakfast skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry and cut into 1/2-inch cubes; 5 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp water

Instructions

Prep 20 min · Cook 10 min

Place the potatoes in a microwave-safe bowl with the water. Cover and microwave for 4 minutes until just tender. Drain the potatoes and spread them on a paper towel for 1 minute to dry thoroughly.
Season the steak with a scant half of the salt, half the black pepper, and the garlic powder. Heat a 12-inch skillet over medium-high heat with one third of the oil. Add the steak in a single layer and cook undisturbed for 2 minutes. Stir and cook for 1 to 2 minutes more until browned but still slightly pink inside. Remove the steak and juices to a plate. Done when browned and slightly pink inside, 145°F.
In the same skillet, add the remaining oil. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
Add the dried potatoes to the skillet in a single layer. Season with the remaining salt, pepper, and smoked paprika. Cook undisturbed for 3 minutes, then stir and cook for 5 minutes more until the potatoes are golden and crispy.
Return the steak and any juices to the skillet. Toss for 1 minute just to warm through. Taste and add a pinch of salt if needed. Serve immediately topped with fresh parsley.

Nutrition

Ingredients

Instructions

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