Garlic Steak Bites and Potatoes (Printable)
Seared steak cubes and crispy baby potatoes finished in garlic butter and parsley, ready in 30 minutes.
# 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 Steps:
01 - Combine steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Set aside to marinate while preparing other ingredients.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered potatoes, season with salt and black pepper, and cook, stirring occasionally, until golden brown and tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Add steak cubes in a single layer, working in batches if necessary. Sear undisturbed for 2 minutes, turn, and cook for an additional 2 to 3 minutes until browned to preferred doneness. Remove steak and set aside.
04 - Reduce heat to medium. Add butter to the skillet, allow to melt, then add minced garlic and dried thyme. Sauté for 30 seconds until fragrant.
05 - Return potatoes and steak bites to the skillet. Toss with the garlic butter until evenly coated and heated through, about 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley evenly over the dish before serving.
# Expert Advice:
01 -
- The garlic butter sauce sneaks into every nook, making each bite wildly flavorful.
- It all comes together in a single pan—perfect for busy evenings and minimal cleanup.
02 -
- Rushing the potato step means missing out on that golden crunch—give them patience and they’ll reward you.
- Letting the steak rest for a minute after searing keeps every bite juicy instead of dry.
03 -
- Use a cast iron skillet if you have one—the heat helps every edge crisp up beautifully.
- Work in batches with the steak for true caramelization; patience here pays off in taste.