Garlic Steak Bites and Potatoes (Printable)
Seared steak cubes and crisped baby potatoes tossed in a fragrant garlic butter for a quick, satisfying 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 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 steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. 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 golden and fork-tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - In the same skillet, increase heat to high. Place steak cubes in a single layer, working in batches to avoid overcrowding. Sear undisturbed for 2 minutes, then turn and cook an additional 2 to 3 minutes, or until browned to your preferred doneness. Set steak bites aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet and allow to melt. Stir in 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 evenly coated and heated through, 1 to 2 minutes.
06 - Sprinkle with freshly chopped parsley just before serving.
# Expert Suggestions:
01 -
- It is a rescue meal for nights when time and energy run low but big flavors are just nonnegotiable.
- The golden edges on the potatoes and that garlic butter swirled over everything will make you want seconds—trust me, it happens every time.
02 -
- If you crowd the pan with too much steak at once, it will steam instead of sear—work in batches or you'll miss out on those crispy edges.
- Letting the steak rest out of the fridge while you cook the potatoes helps it cook more evenly, avoiding that gray ring nobody wants.
03 -
- Preheating the skillet is more important than you think—a ripping hot pan is your best friend for the perfect sear.
- Rest the steak bites just a minute after searing so the juices redistribute and you get that ideal tender bite.