Garlic Steak Bites and Potatoes (Printable View)
Sear seasoned sirloin cubes and crisp baby potatoes, then coat in a garlicky butter glaze for a fast, flavorful skillet dinner.
# Ingredient List:
→ 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 ground 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 ground 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 Make It:
01 - Combine sirloin cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Stir to evenly coat and allow to marinate while preparing potatoes.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the quartered potatoes, season with salt and black pepper, and sauté, stirring occasionally, until golden and fork-tender, about 12 to 15 minutes. Transfer cooked potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Arrange marinated steak cubes in a single layer, working in batches if needed. Sear undisturbed for 2 minutes, then flip and continue to cook for 2 to 3 more minutes until browned and desired doneness is reached. Remove steak bites and set aside.
04 - Reduce skillet heat to medium. Add unsalted butter to the pan. Once melted, incorporate minced garlic and dried thyme, stirring and sautéing until fragrant, about 30 seconds.
05 - Return cooked potatoes and steak bites to the skillet. Toss gently to coat all pieces with garlic butter and heat through, approximately 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley over the skillet. Transfer to serving plates while hot.
# Expert Suggestions:
01 -
- No one will guess how fast you whipped this up—the flavors taste like you spent hours.
- This recipe earned its spot because leftovers (if any) reheat beautifully the next day.
02 -
- If you crowd the skillet, the steak will steam instead of sear—I learned this the soggy way.
- Letting the steak rest briefly before tossing it back in keeps it tender and juicy every single time.
03 -
- Let the cooked steak rest before tossing it back in so it doesn’t dry out.
- If time allows, marinate the steak a few hours ahead for even more flavor.