Garlic Steak Bites and Potatoes (Printable)

Seared steak cubes and golden potatoes glazed in garlicky butter, ready in 30 minutes for a hearty weeknight dinner.

# What You'll Need:

→ Steak Marinade

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Potatoes

06 - 1 pound baby potatoes, quartered
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Garlic Butter

10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 tablespoon fresh parsley, chopped
13 - 1/2 teaspoon dried thyme

# Directions:

01 - In a medium bowl, combine steak cubes with olive oil, salt, black pepper, and smoked paprika. Set aside to marinate as potatoes are prepared.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, season with salt and black pepper, and cook, stirring occasionally, until golden and fork-tender, about 12 to 15 minutes. Transfer potatoes to a plate and keep warm.
03 - Increase skillet heat to high. Arrange steak bites in a single layer, working in batches if needed. Sear undisturbed for 2 minutes, flip, and cook 2 to 3 minutes more until well browned to desired doneness. Remove steak bites and set aside.
04 - Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and dried thyme, if using. Sauté for 30 seconds until aromatic.
05 - Return potatoes and steak bites to the skillet. Toss to coat in the garlic butter and heat through, about 1 to 2 minutes.
06 - Sprinkle chopped parsley over finished dish right before serving.

# Expert Tips:

01 -
  • The garlic butter sinks into every crevice, making each bite taste like it took ages, even when it didn’t.
  • Cleanup is almost nonexistent—you can fit everything in one skillet if you play your cards right.
02 -
  • I once crowded the skillet and ended up steaming the steak—always work in batches for that golden edge.
  • Pausing to let the potatoes truly brown means you’ll get the crispiest texture and loads more flavor.
03 -
  • Get the pan hotter than you think for steak that sears, not steams.
  • A confident hand with salt and pepper lifts all the flavors—taste and tweak as you go.

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