⅓ cup soy sauce
1 tablespoon light olive oil
1 tablespoon hot sauce (Sriracha or other)
1½ lbs. strip steak, sliced against the grain
3 tablespoons nondairy garlic butter, divided
2 tablespoons light olive oil, divided
1½ lbs. baby yellow potatoes, quartered
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red chili pepper flakes, optional
In a large bowl, combine soy sauce, oil and hot sauce. Add steak strips and set aside to marinate while you cook the potatoes.
In a large skillet, melt 1 tablespoon nondairy garlic butter with 1 tablespoon oil over medium-high heat. Add potatoes and cook for 15 minutes without stirring.
Stir and cook another 4–5 minutes, until potatoes are golden and fork-tender. Transfer to a plate and set aside.
In the same skillet, melt 2 remaining tablespoons nondairy garlic butter with 1 remaining tablespoon oil over medium heat. Add thyme, rosemary, oregano, salt, pepper and chili flakes, if using.
Lay the steak strips in the skillet in a single layer. Cook 3 minutes per side.
Return potatoes to the skillet to heat through and adjust seasoning as needed. If you like, garnish with more chili flakes. Serve.