Garlic Steak Bites and Potatoes (Printable)
Seared steak cubes and crisp baby potatoes coated in garlic butter—ready in 30 minutes for hearty weeknight dinners.
# 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 Prepare:
01 - In a medium bowl, combine steak cubes with olive oil, salt, black pepper, and smoked paprika, ensuring even coating. Set aside to marinate while preparing the potatoes.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered potatoes, season with salt and black pepper, and cook for 12 to 15 minutes, stirring occasionally, until golden and fork-tender. Transfer potatoes to a plate and keep warm.
03 - Raise heat to high using the same skillet. Arrange steak bites in a single layer, working in batches if necessary. Sear for 2 minutes without stirring, then turn and cook for an additional 2 to 3 minutes until well browned and cooked to preferred doneness. Remove steak bites and set aside.
04 - Lower heat to medium and add unsalted butter to the skillet. Once melted, add minced garlic and dried thyme. Sauté for 30 seconds until aromatic.
05 - Return potatoes and steak bites to the skillet. Toss all contents in the garlic butter sauce until thoroughly coated and heated through, approximately 1 to 2 minutes.
06 - Sprinkle with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The steak caramelizes while the potatoes get irresistibly crispy, and both soak up that silky garlic butter sauce.
- This meal slides together in less than 30 minutes, and you only need one pan—so cleanup feels like cheating.
02 -
- If you crowd the steak or potatoes, they’ll steam instead of sear, robbing you of those essential crispy brown bits.
- Swapping in ribeye or tenderloin works beautifully, but be mindful—the more marbled, the more buttery, so don’t overcook.
03 -
- Resting the seared steak bites on a plate before tossing them in the garlic butter keeps them extra juicy inside.
- Let the potatoes get deeply golden on one side before stirring—resist moving them too early for the best crust.