Description
An on-the-fly creation worth sharing!
Ingredients
Units
Scale
- 2 lbs NY Strip Steak, cut into 1″ pieces
- 2 lbs russet potatoes, cut into 1/2″ cubes
- 1 1/2 lb broccoli florets, cut into bite-sized pieces
- 4 tbsp salted butter
- 2 tbsp cajun seasoning, divided
- 1 1/2 tsp seasoned salt, to taste
- 2 1/2 tsp vegetable oil, divided
- 1 tsp olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Instructions
- Toss your steak into a medium-sized mixing bowl and add one teaspoon of vegetable oil and one tablespoon of cajun seasoning. Stir, making sure all of the steak pieces are evenly seasoned. Set them aside and let them marinate while you prepare the potatoes.
- Add your chopped potatoes to a large stockpot and add enough cold water to cover them by about 1″. Place over high heat and bring to a boil, then cover with a lid and reduce the heat to medium-high. Let boil until fork tender, about 10-12 minutes, then use a spider strainer or large slotted spoon to transfer the potatoes from the pot to a colander. Allow the potatoes to rest in the colander so that any excess liquid evaporates.
- Bring the water you cooked the potatoes in back to a boil and add the kosher salt. Once the water is rolling, add the broccoli florets and boil until bright green and the stems are slightly tender – about 5-7 minutes. Once you’re happy with their bite, drain and set them aside.
- Place the colander inside a large mixing bowl. If you don’t have a bowl large enough to fit the colander transfer them to the bowl itself. Either way, shake the hell out of the potatoes. If you know how to toss a frying pan, do that: use the same circular motion. The potatoes will start to crumble on the outside, releasing lil’ potato pieces and forming a sort of paste on the outside.
- If you used the colander, now pour the potatoes directly into the large mixing bowl. Sprinkle the remaining cajun seasoning and all of the seasoned salt over them, then use a spatula to stir them to work the seasonings into the potatoes until evenly distributed.
- Place a large skillet – at least 10″ – over medium-high heat. Add two tablespoons of butter and let it melt along with a drizzle of olive oil.
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As soon as the butter is completely melted and a bit foamy, add the steak tips in a single layer, and make sure there’s a decent amount of space between each one. Let sear for 1 minute, then use tongs to flip.
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Add another tablespoon of butter to the center of the pan, and cook the steak for 2 more minutes, then remove from the pan. Add more butter and repeat with the remaining steak, in as many batches as needed, then set them aside.
- Add all of the remaining butter to the pan, along with the rest of the vegetable oil. Let it heat for a minute or two, then pour the potatoes into the pan. Spread them out into a single, even layer, as best you can, and allow to fry on one side for 6 minutes. Use a large spatula to flip them, and let them fry on the opposite side for another 3-5 minutes, just until crisp. When you’re happy with the color and texture of the outside of the potatoes, go ahead and pour the steak tips and broccoli florets into the pan. Reduce the heat to medium-low and toss together until everything is well combined. Let cook together for 3-4 minutes, just so the steak cooks thru a bite more – unless you prefer it rare, then don’t – and remove from heat. Serve hot. Enjoy! Dassit!
