Step 1

In a gallon size plastic zip bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 of the minced garlic cloves.  Place meat into the plastic bag and seal.  Allow the meat to marinate while preparing the potatoes.

Step 2

Place halved potatoes into a microwave-safe bowl and cover with water.  Add remaining 1 teaspoon of salt to the potatoes and water.  Microwave on high power for 5 minutes.  Drain potatoes.

Step 3

In a 12-inch stainless steel skillet, heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted.

Step 4

Transfer drained potatoes to the pre-heated skillet.  Saute over medium heat, stirring occasionally, until potatoes are browned and tender all the way through (approximately 10 minutes).

Step 5

Remove potatoes to a plate and set aside.

Step 6

In the same skillet, add the remaining 2 tablespoons of butter, the remaining 2 cloves of minced garlic, the remaining ½ teaspoon red pepper flakes, the fresh rosemary and oregano. Bring the butter and seasonings to a simmer over medium high heat.  Do not burn garlic.

Step 7

While the pan is heating, remove the meat from the marinade.  Use paper towels to gently pat the meat and remove excess moisture.

Step 8

Working in batches, place several strips of meat into the hot skillet.  Brown the meat on each side.  *See notes regarding excess liquid.  Adjust cooking time according to your preference for doneness of the meat.  The meat should cook only a couple minutes on each side for a medium doneness.

Step 9

When all of the meat has been browned, return all meat and potatoes to the skillet and heat through.  Serve immediately.