In a gallon-size plastic Ziploc bag, combine 2 tablespoons olive oil, balsamic vinegar, dried oregano, ½ teaspoon salt, black pepper, ½ teaspoon red pepper flakes, and 2 minced garlic cloves. Place the meat into the plastic bag and seal it. Allow the meat to marinate while preparing the potatoes.
Place the halved potatoes into a microwave-safe bowl and cover with water. Add the remaining 1 teaspoon of salt to the potatoes and water. Microwave on high power for 5 minutes. Drain potatoes.
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.
Transfer drained potatoes to the preheated skillet. Saute over medium heat, stirring occasionally, until potatoes are browned and tender all the way through, approximately 10 minutes.
Remove potatoes to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of butter, 2 cloves of minced garlic, ½ teaspoon red pepper flakes, fresh rosemary, and oregano. Bring the butter and seasonings to a simmer over medium high heat.
While the pan is heating, remove the meat from the marinade. Use paper towels to gently pat the meat and remove excess moisture.
Working in batches, place several strips of meat into the hot skillet. Brown the meat on each side. 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.
When all of the meat has been browned, return all meat and potatoes to the skillet and heat through. Serve immediately.
