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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, pan-seared cubes and a glossy garlic-butter coating. Juicy sirloin and tender baby potatoes cook on the griddle, finished with garlic and butter and topped with fresh parsley.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Sirloin steak and potatoes
  • 1.5 lb sirloin steak
  • 1.5 lb baby potatoes
  • 5 tbsp butter
  • 8 garlic cloves minced
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 fresh parsley chopped

Equipment

  • 1 Blackstone griddle

Method
 

Griddle prep and potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons of the olive oil; the oil should shimmer across the surface.
  2. Season the potato halves with salt, pepper, and paprika, then place them cut-side down and cook for 12-15 minutes, turning as needed, until golden and tender.
  3. Move the potatoes to the side of the griddle to make room for cooking the steak.
Cook steak and finish with garlic butter
  1. Add the remaining 1 tablespoon olive oil to the cleared side of the griddle.
  2. Season the steak cubes with salt and pepper, then cook for 6-8 minutes, turning occasionally, until they reach your desired doneness.
  3. Add the butter and minced garlic to the griddle and toss the steak and potatoes until they’re coated and swimming in garlic butter.
  4. Garnish with fresh chopped parsley and serve immediately.

Notes

Keep everything hot while finishing so the garlic butter clings to the meat. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat on the griddle or in a skillet until warmed through (add a small splash of butter or oil if dry). Freezing is not recommended because potatoes can soften too much after thawing. For a lighter option, swap 2 tablespoons of the butter for olive oil while keeping the garlic the same to maintain flavor.