Garlic Steak Bites Potatoes (Printable)
Tender seared steak bites and golden potatoes tossed in garlicky butter, finished with parsley and lemon.
# 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 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 (optional)
# How To Make It:
01 - Combine steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Toss thoroughly and allow 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 and fork tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase the skillet heat to high. Arrange steak cubes 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 well browned and cooked to desired doneness. Remove steak bites from skillet and set aside.
04 - Lower skillet heat to medium. Add unsalted butter and allow to melt. Add minced garlic and dried thyme (if using), and sauté for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to the skillet. Toss thoroughly in garlic butter until evenly coated and heated through, approximately 1 to 2 minutes.
06 - Sprinkle dish with chopped fresh parsley just before serving.
# Expert Tips:
01 -
- Garlic-infused butter transforms both the steak and potatoes into something restaurant-worthy without the fuss.
- This meal never fails to impress my most skeptical friends and is ready in about half an hour, no special tricks required.
02 -
- If you overcrowd the pan with steak, it’ll steam instead of sear—you want that deep, brown crust, so work in batches if needed.
- Adding the garlic too early can burn it; wait until the butter foams and keep it moving.
03 -
- Brown the potatoes first in batches so every piece gets its turn in contact with the pan—it’s worth the few extra minutes.
- Let the steak rest briefly after searing; this keeps it juicy and tender when mixed back in.