Garlic Steak Bites and Potatoes: Speedy Skillet Meal (Print Version)

Garlic Steak Bites and Potatoes is a quick, flavorful skillet recipe perfect for weeknights. Tender steak and crispy spuds make a comforting, easy meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American (Homestyle)
Dietary: Gluten-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1.5 lbs baby potatoes, scrubbed and cut into 1-inch pieces

→ Flavor Makers

03 - 6 cloves garlic, minced (about 1 head)
04 - 4 tbsp unsalted butter
05 - 2 tbsp olive oil (divided)
06 - 1 tsp salt (divided, plus more to taste)
07 - 0.5 tsp black pepper (divided, plus more to taste)
08 - 0.5 tsp onion powder
09 - 0.5 tsp paprika

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get those potatoes ready. Wash them really well, then chop them into bite-sized pieces, roughly 1-inch cubes. You want them pretty uniform so they cook evenly. This is where I always try to be super precise, because uneven potatoes mean some are mushy and some are still hard. Toss them with a tablespoon of olive oil, a good pinch of salt, and a little pepper. Spread them out on a baking sheet and pop them into a preheated 400°F (200°C) oven for about 15-20 minutes. You want them to start getting tender and a little golden.
02 - While the potatoes are doing their thing, let's tackle the steak. Pat your sirloin steak dry with paper towels – this is crucial for a good sear, trust me, I've skipped this step and ended up with steamed steak. Cut it into 1-inch cubes. In a bowl, toss the steak with the remaining olive oil, a generous sprinkle of salt, black pepper, onion powder, and paprika. Mix it all up so every piece is coated. I like to let it sit for a few minutes while the pan heats up, it just helps those flavors really sink in.
03 - Grab your biggest, heaviest skillet – cast iron is my jam for this! Heat it over medium-high heat until it's smoking slightly. Add half the seasoned steak bites in a single layer, making sure not to overcrowd the pan. We want a beautiful sear, not a stew! Cook for about 2-3 minutes per side, turning until they're nicely browned. This step fills your kitchen with the most amazing smell, honestly. Remove the seared steak to a plate and repeat with the remaining steak. Don't worry if the pan looks a little messy, those browned bits are flavor!
04 - Once the steak is seared and resting, pull those potatoes out of the oven. If they're not quite golden enough, you can finish them in the same skillet you used for the steak. Just add them to the pan with a tiny bit more oil if needed, and let them get nice and crispy for another 5-7 minutes, stirring occasionally. This is where you can really get those perfect crunchy edges. I've definitely burned a batch by walking away, so keep an eye on them!
05 - Reduce the heat to medium-low. Add the butter to the skillet, letting it melt. Once it’s fully melted and slightly bubbly, toss in all that minced garlic. Oh, the aroma! Sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, because bitter garlic is no fun at all. I've ruined a sauce or two by letting it go too long, so keep a close watch. You want it golden and fragrant, not dark brown.
06 - Return the seared steak bites and the finished potatoes to the skillet with the garlic butter. Toss everything together gently, making sure every piece of steak and potato is coated in that gorgeous, garlicky goodness. Stir in the fresh parsley. Taste and adjust seasoning if needed – sometimes it needs an extra pinch of salt. Serve immediately! The steak should be tender and juicy, the potatoes crispy and soft inside. It's a symphony of flavors and textures, truly.

# Notes:

01 - Always pat your steak dry before searing; it makes all the difference for a beautiful crust, I learned that the hard way!
02 - For leftovers, reheating in a skillet makes the potatoes crispy again, unlike the microwave that leaves them a bit sad.
03 - No sirloin? Flat iron works, but slice it thinner and cook fast—I tried it once, and it was pretty good, just a different texture.
04 - A sprinkle of fresh chives instead of parsley works wonders for a slightly different, pungent finish.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - Baking sheet
03 - Large bowl
04 - Tongs

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 35g

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