Garlic Butter Steak Bites with Roasted Potatoes

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 lb baby potatoes, halved
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish
• Optional: Lemon wedges for serving

Steps

1. 1 Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway through.
2. 2 Season steak bites with salt, pepper, paprika, and thyme.
3. 3 In a large skillet, heat remaining olive oil over medium-high heat. Sear steak bites until browned, about 2-3 minutes per side. Remove and set aside.
4. 4 In the same skillet, melt 2 tbsp butter and sauté minced garlic until fragrant, about 1 minute.
5. 5 Return steak bites to skillet. Toss to coat in garlic butter. Add remaining butter in small pats on top. Cover skillet with a lid and cook for 2-3 minutes until steak is cooked through.
6. 6 Toss roasted potatoes and steak bites together in the skillet. Garnish with fresh parsley.
7. 7 Serve immediately with lemon wedges on the side if desired.

Equipment

• Skillet
• Baking sheet

Variations

• Add a splash of lemon juice to the garlic butter for a zesty kick.
• Incorporate mushrooms for an earthy twist.

Substitutions

• Use flank steak if sirloin is unavailable.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Red wine
• Creamy mashed cauliflower

Nutrition

Tips

• For a quicker prep, use pre-cut steak bites and store-bought seasoned potatoes.
• Adjust the cooking time for steak based on desired doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a fresh green salad or steamed vegetables.
• Pairs well with a robust red wine.

FAQ