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Garlic Steak Bites and Potatoes

Garlic steak bites and potatoes with crispy golden potato cubes and deeply browned steak bites tossed in a garlic herb butter. Cook everything in one cast iron skillet for caramelized edges on every piece.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Sirloin steak
  • 1.5 lb sirloin steak cut into 1-inch cubes
Baby potatoes
  • 1.5 lb baby potatoes halved
Cooking oil
  • 3 tbsp vegetable oil divided
Butter
  • 5 tbsp butter divided
Aromatics and herbs
  • 6 clove garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme thyme leaves
Seasoning and garnish
  • 1 salt to taste
  • 1 cracked black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Boil potatoes
  1. Boil halved baby potatoes in salted water for 8 minutes until just barely fork-tender, then drain.
  2. Set the drained potatoes aside while you heat the skillet.
Sear crispy potatoes
  1. Heat 2 tablespoons vegetable oil in a large cast iron skillet over high heat.
  2. Add the potatoes and sear until golden and crispy on each side, seasoning with salt and pepper as they cook, then remove.
Sear steak bites
  1. Season 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 2 minutes per side until deeply browned.
Garlic herb butter toss
  1. Reduce heat to medium, add butter, minced garlic, chopped rosemary, and thyme leaves.
  2. Cook for 1 minute, basting the steak bites with the butter as it melts and turns fragrant.
  3. Return the potatoes to the skillet and toss everything together until coated in the garlic herb butter.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For maximum caramelized edges, don’t crowd the skillet—sear the steak bites in batches and keep the heat high. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through (potatoes crisp best). Freezing is not recommended for the best texture. For a lower-fat option, use reduced-fat butter and trim excess fat from the steak.