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Honey Garlic Steak and Potato Skillet

This Honey Garlic Steak and Potato Skillet is bursting with bold, comforting flavors! Tender steak strips and crispy potatoes glazed in a sweet and savory honey garlic sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Gluten-Free Option, One-Pan, Quick, Weeknight
Servings: 4 servings

Ingredients

  • 1 pound flank steak cut into strips
  • 2 tablespoons olive oil divided for searing and sautéing
  • 4 medium potatoes Russets or Yukon Golds, diced
  • 1 medium onion sliced thinly
  • 4 cloves garlic minced
  • 1/4 cup honey
  • 1/4 cup soy sauce low-sodium preferred
  • 1 teaspoon ground black pepper freshly ground
  • 1/2 teaspoon salt divided
  • 2 green onions thinly sliced, for garnish

Instructions

Preparation

  • Rinse and dice potatoes into bite-sized cubes. Slice onion thinly and mince garlic cloves. Cut flank steak into thin strips against the grain.

Cooking Potatoes

  • Heat 1 tablespoon olive oil in skillet over medium heat. Add diced potatoes, season with half the salt and pepper, and cook stirring occasionally until golden and crispy, about 15 minutes. Remove potatoes and set aside.

Sauté Onions and Garlic

  • Add remaining olive oil to the skillet. Sauté sliced onions and minced garlic until fragrant and translucent, about 3-4 minutes.

Cook Steak

  • Push onions and garlic to the side. Add steak strips in a single layer. Sear undisturbed for 2 minutes, then stir and cook 2-3 more minutes until browned but tender.

Make Sauce and Combine

  • Whisk honey, soy sauce, remaining salt, and pepper in a bowl. Pour over steak mixture and toss to coat. Simmer 2-3 minutes until sauce thickens.
  • Return cooked potatoes to skillet. Toss gently to coat potatoes in sauce. Cook 2 more minutes to warm through and caramelize sauce slightly.

Serve

  • Remove skillet from heat. Sprinkle sliced green onions on top. Serve hot for best flavor and comfort.

Equipment

  • Large skillet or cast iron pan
  • Sharp Chef’s Knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups

Notes

  • Slice steak against the grain for maximum tenderness.
  • Dry potatoes thoroughly before cooking for extra crispiness.
  • Avoid overcrowding the pan to ensure proper searing and crisping.
  • You can substitute sirloin or skirt steak for flank steak.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.