Garlic Steak Bites and Potatoes (Printable)

Seared steak bites and crispy baby potatoes tossed in garlic butter for a quick, satisfying 30-minute skillet meal.

# 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

# Directions:

01 - In a medium mixing bowl, coat steak cubes evenly with olive oil, salt, black pepper, and smoked paprika. Set aside to marinate while preparing the potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and black pepper. Cook, stirring occasionally, until potatoes are golden brown and tender, about 12 to 15 minutes. Transfer cooked potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Place marinated steak bites in a single layer, working in batches if necessary. Sear without stirring for 2 minutes, then turn and cook for an additional 2 to 3 minutes until desired doneness. Remove steak bites and set aside.
04 - Reduce heat to medium. Melt unsalted butter in the skillet, then add minced garlic and dried thyme. Sauté for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to the skillet. Gently toss in garlic butter until all pieces are coated and heated through, about 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley over the skillet before serving.

# Cooking Tips:

01 -
  • Let me tell you: the garlic butter clings to every bite, making each forkful pure comfort.
  • This skillet meal gets rave reviews from picky eaters and works wonders for last-minute guests.
02 -
  • If you overcrowd the skillet, both potatoes and steak go soggy instead of crisp—the difference is night and day.
  • Let the steak rest for a minute before you toss it back in; this little pause seals in all the juices.
03 -
  • Start with a screaming hot skillet—this is the secret to that restaurant-style sear.
  • Using tongs lets you flip steak cubes cleanly without losing any delicious crust.

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