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Savor the Flavor of Pepper Steak Medallions with Potatoes - Featured Image

Savor the Flavor of Pepper Steak Medallions with Potatoes

Learn how to make delicious Pepper Steak Medallions with Potatoes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1.5 pounds sirloin or top round steak, cut into 1-inch thick medallions
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 1 teaspoon freshly ground black pepper (adjust to taste)
  • 1 teaspoon kosher salt, divided
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (optional, but adds great depth)
  • 1/2 cup beef broth or stock (low sodium preferred)
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped, for garnish
  • Substitutions: If you don’t have sirloin, flank steak or ribeye medallions work well. For potatoes, red potatoes or fingerlings are excellent alternatives. Beef broth can be swapped with mushroom broth for a vegetarian-friendly variation on the potatoes side.

Instructions

  1. Start by patting your steak medallions dry with paper towels. This helps create that beautiful peppery crust. Season both sides generously with salt and freshly ground black pepper. Set aside while you prepare the potatoes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the potato chunks and sprinkle with half a teaspoon of salt and the smoked paprika, if using. Cook, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside—about 15-20 minutes. If they start to stick, add a splash of water or a bit more olive oil.
  3. Once potatoes are cooked, remove them from the skillet and keep warm. Wipe out the pan if necessary, then add the remaining tablespoon of olive oil.
  4. Turn the heat to high and add the steak medallions in a single layer. Sear for about 3-4 minutes on each side for medium-rare, adjusting time if you prefer your steak more or less done. Resist the urge to move them too much—they need that contact to form a crust.
  5. When the steaks are almost done, add the minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in the beef broth to deglaze the pan, scraping up those delicious browned bits with a wooden spoon. Let the broth reduce slightly, about 2-3 minutes.
  6. Turn off the heat and stir in the butter until melted and glossy. This creates a rich pan sauce that ties everything together beautifully.
  7. Plate the steak medallions alongside the golden potatoes, spooning the pan sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.
  8. Serve immediately and watch how quickly those quiet bites turn into happy, satisfied smiles. Trust me, once you’ve made this dish, it’ll become a go-to in your weeknight arsenal.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Pepper Steak Medallions with Potatoes, recipe, cooking, food