Go Back
Delicious Garlic Steak Bites served with seasoned potatoes on a plate.

Garlic Steak Bites and Potatoes

A comforting dish combining juicy steak and crispy potatoes, infused with fragrant garlic and herbs, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs sirloin steak, cut into bite-sized cubes Choose a good quality sirloin steak for the best flavor.
  • 1.5 lbs baby potatoes, halved or quartered Consider using different kinds of potatoes, like Yukon Gold or red potatoes.
  • 4 tablespoons olive oil Divided between cooking the potatoes and steak.
  • 4 tablespoons butter Use in cooking the steak.
  • 5-6 cloves garlic, minced Adjust according to your taste.
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the halved or quartered potatoes to the skillet. Season them with salt, pepper, and paprika. Cook until they are golden and fork-tender, about 15 minutes, stirring occasionally. Once done, remove the potatoes and set them aside.
  3. Season the steak cubes with salt, pepper, and dried herbs. In the same skillet, add 1 tablespoon of oil and 2 tablespoons of butter.
  4. Sear the steak in a single layer, cooking in batches if necessary, for 2–3 minutes on each side until browned. Be careful not to overcook the steak.
  5. Reduce the heat to medium-low. Add the remaining butter and minced garlic to the pan. Sauté until fragrant, about 1 minute.
  6. Return the cooked potatoes to the skillet and toss everything together. Cook for an additional 1–2 minutes to heat through.
  7. Garnish with fresh parsley and serve hot.

Notes

To store leftovers, allow the Garlic Steak Bites and Potatoes to cool completely. Then, transfer them to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until warmed through before serving again.