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Garlic Steak Bites and Potatoes

Garlic steak bites and potatoes with crispy golden potato cubes and deeply browned, seared steak bites tossed in garlic herb butter. Cooked in a cast iron skillet for caramelized edges on every piece, finished with fresh rosemary and parsley.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Garlic steak bites and potatoes
  • 1.5 lb sirloin steak Cut into 1-inch cubes.
  • 1.5 lb baby potatoes Halved.
  • 3 tbsp vegetable oil Divided.
  • 5 tbsp butter Divided.
  • 6 clove garlic Minced.
  • 1 tbsp fresh rosemary Chopped.
  • 1 tbsp fresh thyme leaves
  • 0.5 salt To taste.
  • 0.25 cracked black pepper To taste.
  • 0.25 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.
  2. Leave the drained potatoes aside so they steam-dry slightly while you heat the skillet.
Sear crispy potatoes
  1. Heat 2 tablespoons of the vegetable oil in a large cast iron skillet over high heat.
  2. Add the drained potatoes and sear until golden and crispy on each side, season with salt and cracked black pepper, then remove to a plate.
Sear steak bites
  1. Season the sirloin steak cubes generously with salt and cracked black pepper.
  2. Add the remaining vegetable oil to the skillet and sear steak bites in batches for about 2 minutes per side until deeply browned.
Garlic herb butter and toss
  1. Reduce heat to medium, add the divided butter, garlic, rosemary, and thyme, and cook for 1 minute.
  2. Baste the steak bites with the garlic herb butter as it melts and becomes fragrant.
  3. Return the potatoes to the skillet and toss everything together until coated in the garlic herb butter.
  4. Garnish with fresh parsley and serve immediately.

Notes

For extra caramelized edges, avoid crowding the steak—sear in batches and keep the skillet hot between batches. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because the potatoes lose crispness. For a lighter option, use olive oil instead of vegetable oil while keeping the butter for the garlic herb coating (or use half butter/half olive oil if desired).