Garlic Steak Bites and Potatoes (Printable)
Seared steak cubes and crispy baby potatoes coated in garlic butter—ready in 30 minutes for an easy weeknight skillet.
# 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 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
# Directions:
01 - Combine sirloin steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Set aside to marinate while potatoes are being prepared.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and black pepper, and cook, stirring occasionally, until golden and tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Arrange marinated 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 to your preferred doneness. Remove steak bites and set aside.
04 - Lower skillet heat to medium. Add unsalted butter and allow to melt. Stir in minced garlic and dried thyme; sauté for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to the skillet. Gently toss with the garlic butter until evenly coated and heated through, about 1 to 2 minutes.
06 - Sprinkle with fresh chopped parsley before serving.
# Expert Suggestions:
01 -
- That buttery garlic sauce soaks into every bite, making even picky eaters clean their plates.
- It comes together in one pan with minimal fuss and barely any cleanup.
02 -
- If you overcrowd the pan, the steak will steam instead of sear, and you’ll miss out on those crispy edges.
- Letting the garlic cook just until fragrant (not brown) keeps it sweet, not bitter.
03 -
- Patting steak cubes dry helps them brown deeply instead of steaming.
- Toss potatoes with a pinch of smoked paprika for an extra smoky note.