Garlic Steak Bites and Potatoes (Printable)

Seared steak cubes and golden potatoes in a savory garlic butter with parsley for an easy weeknight skillet meal.

# What you'll need:

→ Steak and Marinade

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Potatoes

06 - 1 pound baby potatoes, quartered
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Garlic Butter

10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 tablespoon fresh parsley, chopped
13 - 1/2 teaspoon dried thyme (optional)

# Directions:

01 - In a medium mixing bowl, combine steak cubes with olive oil, salt, black pepper, and smoked paprika. Mix thoroughly and let marinate while potatoes are prepared.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the quartered baby potatoes, season with salt and black pepper, and sauté, stirring occasionally, until potatoes are crisp and golden brown, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Raise skillet heat to high. Add steak bites in a single layer, working in batches if necessary. Sear for 2 minutes undisturbed, then turn and cook for an additional 2 to 3 minutes until nicely browned and cooked to your preferred doneness. Remove steak bites and set aside.
04 - Reduce skillet heat to medium. Add unsalted butter and allow it to melt. Stir in minced garlic and thyme (if using), sautéing for about 30 seconds until fragrant.
05 - Return cooked potatoes and steak bites to the skillet. Toss gently to coat all pieces with the garlic butter. Heat through for 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley over the steak bites and potatoes immediately prior to serving.

# Expert Suggestions:

01 -
  • The savory garlic butter trick makes ordinary steak and potatoes taste like a restaurant splurge after a plain old Tuesday.
  • It comes together shockingly fast&8212;faster than takeout when you&039;re craving something home-cooked but simple.
02 -
  • If the skillet isn&039;t hot enough, the steak bites will steam and stay gray instead of developing those crispy edges.
  • Let potatoes finish cooking before steak goes in, otherwise they crowd each other out and lose out on that golden-crisp factor.
03 -
  • Tossing the pan just as the butter foams makes the sauce glossy and soaks every bite.
  • Resting the steak for two minutes before combining lets the juices settle, keeping everything moist but not watery.

Return