Garlic Steak Bites and Potatoes (Printable View)
Tender seared steak cubes and crispy potatoes in garlic butter, ready in about 30 minutes.
# What You 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 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 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
# How-To Steps:
01 - Combine sirloin cubes with olive oil, salt, black pepper, and smoked paprika in a medium mixing bowl. Toss to evenly coat and set aside to marinate while preparing the potatoes.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and black pepper, and cook, stirring occasionally, until potatoes are golden brown and tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase the skillet heat to high. Add marinated steak in a single layer. Sear without stirring for 2 minutes, then turn and cook an additional 2 to 3 minutes until well browned and cooked to your preferred doneness. Remove steak bites and set aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet. Once melted, add minced garlic and dried thyme. Sauté for 30 seconds until fragrant.
05 - Return cooked potatoes and steak bites to the skillet. Toss with garlic butter until all components are thoroughly coated and heated through, about 1 to 2 minutes.
06 - Transfer to serving plates. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The buttery garlic sauce soaks into every potato and steak cube—no one will believe how simple it is.
- This is one-pan magic that saves time on dishes and tastes like serious comfort food.
02 -
- Piling all the steak bites into the pan at once will steam them—work in batches for real browning.
- Don’t skip resting the steak after searing, or those flavorful juices will run out onto your cutting board instead of into your potatoes.
03 -
- If you use a stainless-steel skillet, wait until the steak naturally releases before flipping—it won’t stick if you’re patient.
- A pinch more salt right at the end enhances the butter and brings all the flavors together.