Garlic Steak Bites and Potatoes (Printable)
Tender steak bites and crispy baby potatoes glazed in garlic butter - quick, savory skillet supper.
# 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 ground 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 ground black pepper
→ Garlic Butter
10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 tablespoon fresh parsley, finely chopped
13 - 1/2 teaspoon dried thyme
# How To Cook:
01 - In a medium bowl, combine sirloin cubes with olive oil, salt, black pepper, and smoked paprika. Toss thoroughly and allow to marinate while you prepare the potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add the quartered baby potatoes, season with salt and black pepper, and sauté, stirring occasionally, until the potatoes are golden and tender, approximately 12 to 15 minutes. Transfer cooked potatoes to a plate and keep warm.
03 - Increase the skillet heat to high. Add the steak pieces in a single layer, working in batches if necessary. Sear undisturbed for 2 minutes, then turn and cook for an additional 2 to 3 minutes, achieving preferred doneness. Remove steak bites and set aside.
04 - Reduce heat to medium. Add unsalted butter to the skillet and allow it to melt. Stir in minced garlic and dried thyme. Sauté for 30 seconds until aromatic.
05 - Return the cooked potatoes and steak bites to the skillet. Toss all components in the garlic butter until everything is properly coated and heated through, 1 to 2 minutes.
06 - Sprinkle with freshly chopped parsley before serving.
# Expert Tips:
01 -
- It serves up steakhouse flavors in a single pan without the fuss or mess.
- The buttery garlic sauce nestles into every nook of crispy potato and tender steak—total weeknight comfort.
02 -
- If you overcrowd the pan, the steak will steam instead of sear—work in batches for truly golden edges.
- Letting the potatoes sit undisturbed lets the sides crisp up beautifully—it’s the difference between just tender and truly irresistible.
03 -
- Let the steak rest at room temperature before cooking for a juicier bite every time.
- Deglaze with a splash of broth or wine after searing potatoes to pull up all that flavor stuck to the pan.