Steak and Broccoli Potato Skillet

Toss the steak pieces into a medium bowl and drizzle with 1 teaspoon of vegetable oil. Sprinkle 1 tablespoon of Cajun seasoning over the top, then give it all a good stir. Make sure every piece is well-coated and set it aside to let the flavors work their magic.

Pop your potato cubes into a large stockpot and cover them with cold water, about an inch above the potatoes. Bring the pot to a boil over high heat. Once boiling, cover with a lid and reduce the heat to medium-high. Let them cook until they’re fork-tender, about 10-12 minutes. Transfer the potatoes to a colander and let them chill there for a bit, allowing the excess water to evaporate.

Reuse that boiling water from the potatoes—no need to waste it! Add kosher salt to the water, bring it back to a boil, then toss in the broccoli florets. Let them cook until they turn bright green and are slightly tender, about 5-7 minutes. Drain and set aside.

Put your colander inside a large mixing bowl or just use the bowl itself. Shake the potatoes around like you mean it. You want them to get a bit roughed up—this helps create those crispy edges we love. If you’re feeling fancy, toss them like a pro chef would with a frying pan motion.

Pour the roughed-up potatoes into a large mixing bowl. Sprinkle the remaining Cajun seasoning and all the seasoned salt over them. Use a spatula to mix everything together, making sure those flavors are evenly distributed.

Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and a drizzle of olive oil. Once the butter’s melted and starting to foam, add the marinated steak pieces in a single layer. Give them some space—they need room to sear properly. Let them cook undisturbed for 1 minute, then flip with tongs. Add another tablespoon of butter, cook for 2 more minutes, then remove the steak from the pan. Repeat in batches if necessary.

In the same skillet, add the remaining butter and vegetable oil. Once it’s hot, pour in the seasoned potatoes. Spread them out in a single layer and fry for about 6 minutes until crispy. Flip them over and fry the other side for 3-5 minutes until golden and crisp.

Once the potatoes are crispy, add the seared steak and blanched broccoli to the skillet. Reduce the heat to medium-low and toss everything together. Let it cook for 3-4 minutes to heat through. If you like your steak rare, feel free to cut this time short.

Remove from heat and serve hot. Enjoy the delicious mix of crispy potatoes, tender steak, and flavorful broccoli. Dassit!