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Garlic Steak Bites and Potatoes

Garlic steak bites and potatoes with crispy golden potato cubes and deeply browned steak bites tossed in a garlic herb butter in a cast iron skillet. Caramelized edges on everything, finished with fresh rosemary and parsley for a quick steak dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak
Potatoes and seasonings
  • 1.5 lb baby potatoes Halved
  • 3 tbsp vegetable oil Divided
  • 5 tbsp butter Divided
  • 6 garlic cloves Minced
  • 1 tbsp fresh rosemary Chopped
  • 1 tbsp fresh thyme leaves
  • Salt To taste
  • cracked black pepper To taste
  • Fresh parsley For garnish

Equipment

  • 1 cast iron skillet

Method
 

Parboil potatoes
  1. Boil the halved baby potatoes in salted water for 8 minutes until just barely fork-tender, then drain.
Sear potatoes
  1. Heat 2 tablespoons of the vegetable oil in a large cast iron skillet over high heat, add potatoes, and sear until golden and crispy on each side.
  2. Season the potatoes with salt and cracked black pepper and remove them from the skillet.
Sear steak bites
  1. Season the sirloin steak cubes generously with salt and cracked black pepper, then add the remaining vegetable oil to the skillet and sear the steak bites in batches for 2 minutes per side until deeply browned.
Garlic herb butter and toss
  1. Reduce heat to medium, add butter, garlic, rosemary, and thyme, and cook for 1 minute while basting the steak bites with the butter.
  2. Return the crispy potatoes to the skillet and toss everything together until coated in the garlic herb butter.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the crispiest potatoes and sear, spread potato cubes in an even layer and avoid stirring for the first sear on each side. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-high heat until warmed. Freezing is not recommended because potatoes can soften. For a lower-saturated-fat option, use olive oil instead of some of the butter, keeping garlic and herbs the same for flavor.