Garlic Steak Bites and Potatoes (Printable version)
Seared steak cubes and golden potatoes glazed in garlic butter for an easy, 30-minute skillet supper.
# 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 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 garlic cloves, minced
12 - 1 tablespoon fresh parsley, chopped
13 - 1/2 teaspoon dried thyme (optional)
# How to Make It:
01 - Combine steak cubes, olive oil, salt, black pepper, and smoked paprika in a medium mixing bowl. Toss to coat thoroughly and set aside to marinate while preparing potatoes.
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 - Raise the heat to high and add steak bites to the same skillet in a single even layer (working in batches if needed). Sear undisturbed for 2 minutes, then turn and cook an additional 2 to 3 minutes until browned and cooked to your preferred doneness. Remove steak and set aside.
04 - Lower the heat to medium, add unsalted butter to the pan and allow to melt. Stir in minced garlic and dried thyme (if using); sauté for approximately 30 seconds until fragrant.
05 - Return cooked potatoes and steak bites to the skillet. Gently toss to coat all ingredients in the garlic butter and heat through for 1 to 2 minutes.
06 - Top the skillet with chopped fresh parsley before serving.
# Expert tips:
01 -
- You get golden potatoes in the same pan as juicy steak, all swirled in real garlic butter like a secret shortcut to flavor.
- It’s my weeknight ace, ready in half an hour with hardly any cleanup or fuss.
02 -
- Once, I rushed and overcrowded the pan—my steak steamed instead of seared, so small batches are a non-negotiable.
- Let your butter foam before adding garlic; otherwise, the garlic can burn and turn bitter fast.
03 -
- Season in layers: potatoes, steak, and finishing—flavor gets deeper with each pass.
- A squeeze of lemon right at the end works wonders to brighten up all the richness from the butter and steak.