Garlic butter steak and potato skillet with broth sauce

To prepare garlic butter steak with wedges:

1. In a large bowl, add the diced braised steak. Pour over the soy sauce, olive oil, pepper and hot sauce. Set aside and allow steak to marinate while you cook.
2. In a large pan on a medium – high heat, mix in a tablespoon of olive oil and a tablespoon of butter. When butter is melted, add potatoes wedges. Cook for about 15 minutes, stir and cook, keep turning the potatoes. Once golden and tender, remove from the oil and place on a plate.
3. In the same large pan, add in another 2 tablespoons of butter, garlic, red chilli pepper and fresh herbs. Cook for 2 minutes, before adding the steak without the marinade. Cook for 5-10 minutes before adding the marinade.
4. Allow to cook for another couple of minutes, before adding the potatoes.
5. Cook potatoes and steak altogether for a further 5 minutes. Turn down the heat so you can make the broth source.

Broth sauce:

1. In a saucepan, add a tablespoon on butter. Melt.
2. Once the butter has melted, add a tablespoon of flour, cook off the butter on a low heat.
3. Once the flour and butter has cooked for a couple of minutes, slowly add the beef broth, stirring all the time.
4. Once all the lumps are out, add the sweet chilli sauce and soy sauce.

Serve all together with salad.