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Step 1:
In the beginning, I combined 2 large spoons of virgin olive oil with balsamic vinegar, dried oregano, table salt, cracked black pepper, red pepper flakes, and 2 medium minced garlic cloves in a gallon zip-top plastic bag and I shook well until all ingredients were incorporated.
Step 2:
The second thing I did was placing the meat in the zip-top bag and sealing it, and I prepared the potatoes while the meat was marinating in the previous mixture.
Step 3:
After that, I placed the potatoes halves in a microwave-safe dish and cover them with water until soft, then I sprinkle salt on the top, and I microwaved on high for additional five minutes, once they have done, I strained them and set them aside.
Step 4:
Then, I heated 2 large spoons of olive oil with another two spoons of salted butter in a 12-inch stainless steel pan over medium heat until the butter was totally melted.
Step 5:
At this step, I transferred the drained potatoes to the warmed pan over medium heat, stirring periodically, I cook them until the potatoes were golden brown and cooked through over a medium fire, it took about 10 minutes, and I tossed the potatoes onto a serving dish and put them aside.
Step 6:
Then I added the remaining 2 large spoons of butter, 2 minced garlic cloves, red pepper flakes, fresh rosemary, and oregano, and cooked until the butter has melted, and for about 2 minutes on medium heat, I brought the butter and spices to a boil.
Step 7:
I removed the meat from the marinade while the pan is heating. Using paper towels, gently massage the meat to remove excess moisture and season it with seasoning salt. And I placed several slices of beef on the heated skillet in batches, working your way around the pan.
Step 8:
Following that, I cooked each side of the meat until it was browned. You may adjust the cooking time depending on how well done you want your meat. For medium doneness, the meat just has to be cooked for a few minutes on each side.
Step 9:
Afterward, I returned all of the meat to the pan, along with any potatoes that have been cooked to heat them together and Tadaaaa!! It was ready to serve!!
The steak slices freeze very well, however, the potatoes do not freeze well at all. When they are thawed, they have an unpleasant mealy feel, therefore I recommend freezing the steak instead. Allowing the steak to cool fully before transferring it to an airtight container or plastic freezer bag and pressing out any extra air is recommended, and PAAAAAM you can freeze it for a maximum of 3 months.
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