Garlic Butter Steak Bites With Potatoes
A comforting, skillet-friendly meal packed with juicy sirloin, golden baby potatoes, and rich garlic butter, ready in just 40 minutes.
Ingredients
Steak and Potatoes
- 1.5 pounds sirloin steak, cut into bite-sized 1-inch pieces Choose a tender steak suitable for quick searing.
- 1.5 pounds baby potatoes, halved or quartered depending on size Cut into evenly sized pieces for consistent cooking.
Garlic Butter Mixture
- 5 cloves garlic, finely chopped Fresh garlic provides the best flavor.
- 4 tablespoons unsalted butter Use unsalted butter for better control of seasoning.
- 2 tablespoons freshly chopped parsley, for garnish Adds freshness and color to the dish.
- 1 teaspoon dried Italian herb mix A mix of rosemary, oregano, and thyme can be used.
- 0.5 teaspoon ground paprika
- Sea salt and freshly cracked black pepper, to season To taste.
Cooking Oil
- 3 tablespoons extra-virgin olive oil, divided Used for cooking potatoes and steak.
Instructions
Cooking Potatoes
- Warm 2 tablespoons of olive oil in a wide skillet over medium heat. Once hot, place the chopped potatoes in the pan.
- Season the potatoes with salt, pepper, and paprika, stirring occasionally. Sauté until tender inside and golden outside, approximately 12 to 15 minutes. Remove from pan and set aside.
Cooking Steak
- Blot the steak cubes dry using paper towels. Season with salt, black pepper, and the dried herb blend.
- In the same pan, add the remaining 1 tablespoon of olive oil and raise the heat to medium-high. Place the steak cubes in a single layer and sear each side for 2 to 3 minutes until browned. Transfer from skillet once done.
Garlic Butter Mixture
- Reduce heat to medium. Add butter to the skillet and allow it to melt. Stir in minced garlic and cook for 30 seconds until aromatic.
- Return the sautéed potatoes and seared steak to the skillet and toss to coat in the garlic butter mixture.
Serving
- Sprinkle with freshly chopped parsley before serving. Serve hot for the best flavor.
Notes
Let leftovers cool, then refrigerate in an airtight container. Reheat gently in a skillet for best results. For longer storage, freeze in a freezer-safe container.