Garlic steak bites and potatoes (Print Version)
Seared steak bites and crisp potatoes glazed in garlic butter for a quick, flavorful weeknight skillet.
# What You Need:
→ For the 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
→ For the Potatoes
06 - 1 pound baby potatoes, quartered
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For the Garlic Butter
10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 tablespoon fresh parsley, chopped
13 - 1/2 teaspoon dried thyme (optional)
# How To Make It:
01 - Combine the sirloin cubes with olive oil, salt, black pepper, and smoked paprika in a bowl. Mix thoroughly and allow to marinate while preparing 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, stirring occasionally, until potatoes are golden brown and tender, about 12 to 15 minutes. Remove from skillet and keep warm.
03 - Raise the heat to high. Add the marinated steak pieces in a single layer, working in batches if needed. Sear undisturbed for 2 minutes, then turn and cook 2 to 3 minutes more, until well browned to preferred doneness. Remove steak from the skillet and set aside.
04 - Reduce skillet heat to medium and melt unsalted butter. Add minced garlic and dried thyme if using, sauté for 30 seconds until aromatic.
05 - Return potatoes and steak bites to the skillet. Toss thoroughly in the garlic butter until evenly coated and heated through, for approximately 1 to 2 minutes.
06 - Sprinkle freshly chopped parsley over the steak and potatoes immediately before serving.
# Handy Tips:
01 -
- Your secret to a dinner that impresses but comes together so quickly nobody believes you didn't prepare all afternoon.
- Bursting with savory, garlicky flavor in every bite—it's the kind of meal that disappears fast.
02 -
- If you overcrowd the skillet, you'll steam the steak and potatoes instead of searing them—work in batches even if it's tempting not to.
- Letting the garlic cook too long makes it bitter; pull it off as soon as it's fragrant and golden.
03 -
- Use a really big pan so the steak and potatoes have space to brown, not steam—that's everything.
- Let the steak come to room temperature for 20 minutes to ensure even cooking and juiciness.