Garlic Steak Bites and Potatoes (Print Version)
Seared steak cubes and crispy potatoes in garlic butter, savory skillet supper in 30 minutes.
# 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
# Steps:
01 - Combine sirloin cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Stir well and allow steak to marinate while potatoes are prepared.
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, for 12 to 15 minutes until golden-brown and fork-tender. Transfer potatoes to a plate and keep warm.
03 - Raise skillet heat to high. Arrange marinated steak cubes in a single layer, working in batches if needed. Sear undisturbed for 2 minutes, then turn and continue to cook for 2 to 3 minutes until browned and cooked to preference. Remove steak from pan and set aside.
04 - Lower skillet heat to medium. Add unsalted butter and allow to melt. Stir in minced garlic and dried thyme, sautéing for 30 seconds until aromatic.
05 - Return cooked potatoes and seared steak to the skillet. Toss ingredients thoroughly to coat with garlic butter and reheat for 1 to 2 minutes.
06 - Sprinkle with freshly chopped parsley and serve immediately.
# 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.