Garlic Steak Bites and Potatoes (Printable)
Tender steak bites and crisp potatoes glazed in garlic butter, finished with 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 cubed sirloin steak with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Allow steak to marinate briefly while preparing the potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and pepper, and cook, stirring occasionally, until potatoes are golden brown and fork-tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Arrange steak bites in a single layer, working in batches if needed. Sear without disturbing for 2 minutes, turn, and cook for an additional 2 to 3 minutes until nicely browned and cooked to desired doneness. Transfer steak bites to a plate.
04 - Reduce skillet heat to medium. Add unsalted butter to the pan and allow it to melt. Add minced garlic and optional dried thyme, sauté for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to the skillet. Toss in garlic butter until evenly coated and heated through, about 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley over the dish before serving.
# Expert Advice:
01 -
- This pan dinner fills the kitchen with the most inviting garlic-butter aroma—it feels like a shortcut to a homemade steakhouse meal.
- I love how the potatoes turn crispy and golden at the edges, and everything comes together in 30 minutes flat for busy evenings.
02 -
- If you overcrowd the steak pieces, they steam instead of sear and lose that crave-worthy crust.
- Letting the potatoes crisp undisturbed at the start gives them that irresistible golden edge.
03 -
- Use a cast iron skillet if you have one—the high heat makes the steak crust impossible to beat.
- A quick rest after searing keeps the juices in the steak bites instead of losing them in the pan.