Ingredients:
700 g fillet steak fillets
700 g potato balls, cut into four
1 tablespoon olive oil
3 tablespoons of butter
5 minced garlic cloves
1 sprig of fresh rosemary
1 tablespoon chopped fresh salsa
Pepper sauce
Salt and pepper (ground to the hour) to taste
Pink pepper (ground at the time) or chorizo pepper flakes to taste (optional)
1/3 cup soy sauce
Preparation:
In a large bowl, toss the steak strips with the soy sauce, olive oil, ground pepper, and pepper sauce. Reserve and let marinate while you cook the potatoes. In a massive skillet, over medium/excessive warmness, combine 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the potatoes. Cook for about 4 minutes, move and cook for 5 more minutes until the potatoes are golden brown and soft. Transfer to a plate and reserve. maintain the equal pan on medium warmth and upload the 2 tablespoons of butter, garlic, pink pepper (or chorizo pepper flakes) and sparkling herbs. Put the meat strips in the pan, keeping the drained for later. Cook each side of the fillet for 1 minute, until well browned. regulate the time relying on how you want your steak. Before finishing the fillet, you can move the reserved head, if you wish, and cook for a minute. Add the potatoes back to the pot and heat. Remove from heat and serve immediately.
