Garlic Butter Steak and Potatoes Skillet

4 T. oil

2 T. balsamic vinegar

1 t. oregano

1 1/2 t. salt, divided

1/2 t. pepper

1 t. red pepper flakes, divided

4 cloves garlic, minced, divided

1 1/2 lbs. flank steak, cut into small strips, (I used plain cooked fajitas beef strips, found at Walmart)

4 T. butter, divided

1 1/2 lbs. baby Dutch yellow potatoes, halved

1 T. rosemary

1 T. oregano

In a large gallon size ziploc bag, combine 2 T. oil, vinegar, 1 t. oregano, 1/2 t. salt, pepper, red pepper flakes, and 2 minced garlic cloves. Place meat in bag and seal. Allow to marinate while preparing potatoes. Place halved potatoes in micrpwave safe bowl, covered in water. Add remaining salt. Microwave on high for 5 minutes. Drain. In a large skillet, heat remaining oil and 2 T. butter over medium heat. Transfer potatoes to skillet. Saute over medium heat, stirring occasionally, until potatoes are browned and tender, about 10 minutes. Remove potatoes to a plate. In the same skillet, add remaining butter, remaining garlic, remaining red pepper flakes, rosemary and oregano. Bring to a simmer over medium heat. Do not burn the garlic. Remove the meat from the marinade. Discard marinade. Use paper towels to gently pat the meat and remove excess moisture. Place strips of meat in skillet. Brown on each side. The meat should only cook a couple of minutes for medium doneness. Return potatoes to skillet and heat through with meat. Serve immediately with a side salad and bread. Delicious!