Description
A rich and satisfying one-skillet dinner featuring tender steak bites and crispy golden potatoes tossed in savory garlic butter.
Ingredients
1 ½ pounds baby Yukon Gold potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 ½ pounds sirloin steak, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons olive oil
4 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon fresh parsley, chopped
½ teaspoon crushed red pepper flakes (optional)
Instructions
Toss the halved or quartered potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried Italian seasoning.
Heat a large skillet over medium heat and cook the potatoes for 15–18 minutes until golden and fork-tender. Remove and set aside.
Pat the 1 ½ pounds sirloin steak cubes dry and season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika.
Increase heat to medium-high, add 2 tablespoons olive oil, and sear the steak bites for 2–3 minutes per side. Remove and set aside.
Reduce heat to medium-low and melt 4 tablespoons unsalted butter in the skillet. Add 5 cloves minced garlic and ½ teaspoon crushed red pepper flakes if using. Cook for 30–45 seconds.
Return the steak and potatoes to the skillet and toss to coat in the garlic butter. Sprinkle with 1 tablespoon chopped parsley before serving.
Notes
Cut steak into evenly sized cubes for consistent cooking. Avoid overcrowding the pan to achieve a proper sear. For best flavor, use fresh garlic and high-quality butter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes