Garlic Steak Bites and Potatoes (Printable Version)
Tender steak bites and golden potatoes in garlic butter for a quick, satisfying skillet dinner.
# Ingredient List:
→ 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 - Combine steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Toss to coat 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 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 - In the same skillet over high heat, arrange marinated steak cubes in a single layer, searing undisturbed for 2 minutes. Turn pieces and cook for an additional 2 to 3 minutes, or until browned and cooked to desired doneness. Remove steak bites from skillet and set aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet. Once melted, add minced garlic and dried thyme (if using), sautéing for about 30 seconds until fragrant.
05 - Return potatoes and steak bites to the skillet. Toss all contents in garlic butter until evenly coated and heated through, 1 to 2 minutes.
06 - Sprinkle freshly chopped parsley over the dish before serving.
# Expert Tips:
01 -
- Let me tell you: the garlic butter clings to every bite, making each forkful pure comfort.
- This skillet meal gets rave reviews from picky eaters and works wonders for last-minute guests.
02 -
- If you overcrowd the skillet, both potatoes and steak go soggy instead of crisp—the difference is night and day.
- Let the steak rest for a minute before you toss it back in; this little pause seals in all the juices.
03 -
- Start with a screaming hot skillet—this is the secret to that restaurant-style sear.
- Using tongs lets you flip steak cubes cleanly without losing any delicious crust.