clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Steak and Potato Skillet

  • Author: María
  • Total Time: 1 hour
  • Yield: 6 1x


This is a meal-prep recipe, so nutrition facts are included below. 


  • 1 1/2 lb NY Strip steak, cut into 1” pieces
  • 1 1/2 lb baby potatoes
  • 1 1/2 lb baby spinach, chopped roughly
  • 1 C + 1/4 C beef broth, divided 
  • 1 tbsp vegetable oil
  • 1 tbsp butter, divided
  • 1/2 tbsp dehydrated minced onion
  • 3 tsp kosher salt, to taste
  • 1 1/2 tsp crushed red pepper flakes
  • 1 tsp ground white pepper
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper, to taste


  1. Season your steak tips liberally with about two teaspoons of salt and all of the garlic powder and ground white pepper. Massage the seasonings into the meat and set aside. 
  2. Place a large skillet with a tight-fitting lid over medium-high heat and allow it to preheat for 2 minutes. Drizzle in just enough oil to coat the surface, and add the steak in a single layer. Don’t crowd the pan, and go in batches if you need to. Sear undisturbed for 2 minutes, then flip and sear on that side for another 3-4 minutes. Remove and set aside.
  3. Add about half of the butter to the pan, then all of the potatoes. Season the potatoes with a couple of pinches of salt, then pour in one cup of beef broth. Bring to a boil, then reduce the heat to medium. Give the potatoes another stir, then cover with the lid and simmer for 12-15 minutes, or until the potatoes are fork-tender and the broth is absorbed. If the broth absorbs before the potatoes are cooked through, add in the extra 1/4 C of beef broth.
  4. When the potatoes are tender dump the spinach right on top of them, then sprinkle the red pepper flakes and minced onion over top and replace the lid. Let the spinach wilt for about 2-3 minutes, then uncover and stir the spinach and potatoes together.
  5. Increase the heat back to medium-high and let the excess moisture cook off for a few minutes, stirring occasionally.
  6. Add the remaining butter and the steak tips back into the skillet. Stir together until well combined and the butter has melted. If the steak is cooked to your liking, remove it from the heat and serve (if not, just keep it on the burner ’til it is) Dassit!


  • Read the post above the recipe for advice on adapting and substituting ingredients. 
  • Prep Time: 15
  • Cook Time: 45
Recipe Card powered byTasty Recipes