Garlic Steak Bites and Potatoes (Printable)
Sear seasoned sirloin cubes and crisp baby potatoes, then coat in a garlicky butter glaze for a fast, flavorful skillet dinner.
# 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
# How-To Steps:
01 - Combine sirloin cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Allow to marinate while preparing potatoes.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and black pepper, and sauté, stirring occasionally, until golden and fork-tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Raise skillet heat to high. Arrange steak bites in a single layer and sear without moving for 2 minutes. Flip and continue cooking for an additional 2 to 3 minutes until well-browned to desired doneness. Remove steak from skillet and set aside.
04 - Reduce skillet heat to medium. Melt butter, then add minced garlic and dried thyme, sautéing for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to skillet. Gently toss in garlic butter until evenly coated and heated through, about 1 to 2 minutes.
06 - Top with freshly chopped parsley before serving.
# Helpful Tips:
01 -
- The savory garlic butter sauce truly coats every bite and tastes like you’re getting away with something decadent on a weeknight.
- No need to juggle separate pans—steak and potatoes finish together in one skillet, and cleanup is blissfully minimal.
02 -
- If you crowd the pan, the steak will steam instead of sear, and you’ll miss those gorgeous brown edges.
- Letting the garlic cook just until fragrant, not browned, saves the dish from any bitterness and keeps the flavor mellow and sweet.
03 -
- Always pat steak dry with paper towels before marinating for superior browning.
- Finishing with herbs or a splash of lemon transforms the dish from good to craveable.