Garlic steak bites and potatoes (Printer-friendly)

Seared steak bites and crisp potatoes glazed in garlic butter for a quick, flavorful weeknight skillet.

# What You 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 Make It:

01 - Toss sirloin cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Allow to marinate while preparing potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and black pepper, and cook, stirring occasionally, until golden and tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase heat to high. Add steak cubes to the same skillet in a single layer, cooking in batches if needed. Sear undisturbed for 2 minutes, then turn pieces and continue to cook for 2 to 3 minutes until browned to preferred doneness. Remove steak and set aside.
04 - Reduce heat to medium. Add unsalted butter to skillet. Once melted, add minced garlic and dried thyme. Sauté for 30 seconds until aromatic.
05 - Return potatoes and steak to the skillet. Toss thoroughly in garlic butter mixture until well coated and heated through, about 1 to 2 minutes.
06 - Sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • You’ll revel in how quickly the garlic butter fills the whole kitchen with a mouthwatering aroma.
  • It’s the kind of meal that feels special, even though it truly comes together with everyday ingredients and minimal fuss.
02 -
  • If the skillet is too crowded when searing steak, you’ll end up steaming the meat instead of caramelizing it.
  • Adding garlic too early guarantees burnt bitterness, so always wait until the butter is melted and the pan is off high heat.
03 -
  • Let steak come up to room temperature for even cooking and juicier bites.
  • Steak and potatoes can both rest loosely covered while you make the sauce to keep them warm and tender.

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