Garlic Butter Steak Bites Potatoes (Printer version)

Juicy steak bites and golden potatoes tossed in garlic butter for a craveable, easy dinner.

# What You'll Need:

→ Meats

01 - 1 pound sirloin steak, cut into 1-inch cubes

→ Vegetables

02 - 1 pound baby potatoes, quartered
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped

→ Fats & Flavorings

05 - 4 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Spices & Seasonings

07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika (optional)

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the quartered baby potatoes and season with kosher salt, black pepper, and smoked paprika if using. Cook, stirring occasionally, until potatoes are golden brown and tender, about 12 to 15 minutes. Transfer potatoes to a plate and cover to keep warm.
02 - Pat the steak cubes dry with paper towels. Season all sides with kosher salt and black pepper.
03 - Add the remaining olive oil to the same skillet. When the oil is hot, arrange steak cubes in a single layer. Sear each side for 2 to 3 minutes, until browned and cooked to your preferred doneness. Work in batches if needed. Remove steak bites and add them to the plate with potatoes.
04 - Reduce skillet heat to low. Add unsalted butter followed by minced garlic. Stir frequently until garlic is fragrant, about 30 seconds.
05 - Return steak bites and potatoes to the skillet. Toss thoroughly so everything is evenly coated with the garlic butter. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The potatoes crisp up golden in the skillet so you get buttery edges and tender insides all in one mouthful.
  • You only need one pan, so clean up almost feels like cheating.
02 -
  • If you don’t get your skillet really hot before adding the steak, you’ll lose the crust (and that’s half the fun).
  • Letting the butter and garlic bubble at a gentle heat keeps the garlic from burning and ruining the sauce.
03 -
  • Always pat your steak cubes dry for maximum browning on the outside and juicy inside.
  • Swirl in the garlic only after lowering heat so it gently perfumes the butter without burning.
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