Garlic Steak Bites and Potatoes (Printable)

Seared steak cubes and golden potatoes glazed in garlicky butter, ready in 30 minutes for a hearty weeknight dinner.

# 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

# How To Make It:

01 - Combine steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Toss thoroughly and allow to marinate while preparing potatoes.
02 - Heat 1 tablespoon 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 golden and fork-tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Add marinated steak cubes in a single layer, searing undisturbed for 2 minutes. Turn pieces and cook an additional 2 to 3 minutes, or until well browned and cooked to preferred doneness. Remove steak bites and set aside.
04 - Reduce heat to medium; add butter to the same skillet. Once melted, incorporate minced garlic and dried thyme. Sauté for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to the skillet. Toss gently to coat in garlic butter until fully heated through, approximately 1 to 2 minutes.
06 - Shower the dish with chopped fresh parsley and serve immediately.

# Tips from dashanddishes:

01 -
  • The garlic butter sauce seeps into every crispy bite and tastes like you spent hours cooking.
  • This recipe saves me on nights when chopping and fussing just isn't happening, yet everyone leaves the table smiling.
02 -
  • If you overcrowd the pan, the steak and potatoes steam instead of browning, leaving things pale and soggy.
  • Letting the steak rest for even a minute before returning to the pan keeps it juicy and stops it from going rubbery.
03 -
  • Get the potatoes started before you even think about the steak—they take longer than you expect.
  • For extra-rich flavor, finish with a grating of Parmesan over everything just before serving.

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