Garlic Butter Steak Bites and Potatoes
Tender sirloin steak bites and golden potatoes are cooked in one skillet with garlic, herbs, butter, and fresh parsley for an easy weeknight dinner.
Equipment
- Large cast iron skillet
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter divided
- 1 pound baby Yukon Gold potatoes cut into 1/2-inch cubes
- 1 1/4 pounds sirloin steak trimmed and cut into 1/2-inch cubes
- 4 cloves garlic finely minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the skillet: Heat a large skillet over medium heat. Add the olive oil and one tablespoon of butter.
- Cook the potatoes: Add the cubed potatoes, half the salt, thyme, oregano, and smoked paprika. Cook for 8 to 10 minutes, stirring occasionally, until golden and fork-tender. Transfer to a plate.
- Season the steak: Pat the steak dry and season with the remaining salt and black pepper.
- Sear the steak: Increase the heat to medium-high and add the remaining butter. Add the steak in a single layer and cook undisturbed for about 2 minutes. Turn and cook for 1 to 2 minutes more.
- Add the garlic: Stir in the minced garlic during the final minute of cooking, lowering the heat if needed to prevent burning.
- Combine and serve: Return the potatoes to the skillet and toss with the steak and garlic butter. Finish with parsley and lemon juice, then serve immediately.
Notes
- Cut the potatoes and steak into evenly sized pieces for consistent cooking.
- Do not overcrowd the skillet, or the steak may steam instead of sear.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat gently in a skillet for the best potato texture.