INGREDIENTS
1 lb
flank steak (fat trimmed, patted dry, thinly sliced ¼ inch)
1
Russet potato (almost 1 pound) (peeled, chopped into ½ inch pieces)
1/2
small red onion (diced (1 cup))
10 cloves
garlic (minced)
2 tbsp
olive oil
1 tsp
dried oregano
1 tsp
dried thyme
1/2 tsp
salt
1/4 tsp
coarsely ground black pepper
fresh chopped parsley (for garnish)