Garlic Butter Steak Bites and Potatoes
Ingredients:
- 1½ pounds baby potatoes (Yukon gold or red), quartered
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1½ pounds sirloin, ribeye, or NY strip steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley, plus more for garnish
Directions:
1. Preheat oven to 400°F (200°C). Toss the quartered baby potatoes with olive oil, smoked paprika (if using), salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and crisp.
2. While the potatoes roast, pat the steak cubes dry with paper towels and season with salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes on each side until browned and cooked to your preferred doneness. Remove steak from skillet and set aside.
4. Reduce heat to medium, add melted butter, minced garlic, Italian seasoning, and crushed red pepper flakes (if using) to the skillet. Stir for about 1 minute until fragrant and the butter is infused with garlic.
5. Return the steak bites to the skillet, tossing to coat evenly with the garlic butter sauce. Cook for an additional minute to meld the flavors.
6. Remove from heat, sprinkle with chopped fresh parsley, and garnish with extra parsley before serving alongside the crispy roasted potatoes.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings
Tips:
For extra crispy potatoes, soak them in cold water for 30 minutes before roasting to remove excess starch.
Use a cast-iron skillet for the steak to achieve the best sear and flavor development.