Garlic Steak Bites and Potatoes (Printable)

Seared steak cubes and crispy baby potatoes in a garlic butter-herb sauce, ready in 30 minutes for weeknight dinners.

# What You Need:

→ Steak and Marinade

01 - 1 pound sirloin steak, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon 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 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

# Steps:

01 - Combine steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Toss thoroughly to evenly coat and set aside to marinate while preparing the potatoes.
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 brown and 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 in the pan, working in batches if crowding. Sear undisturbed for 2 minutes, then turn and continue cooking for an additional 2 to 3 minutes until caramelized and cooked to desired doneness. Remove steak bites and set aside.
04 - Reduce heat to medium and add unsalted butter to the pan. Once melted, add minced garlic and dried thyme, sautéing for 30 seconds until aromatic.
05 - Return cooked potatoes and steak bites to the skillet. Toss to coat all ingredients in the garlic butter and heat through, about 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley over the skillet before serving.

# Expert Advice:

01 -
  • No-mess skillet meal means dinner and cleanup are equally swift.
  • The garlic butter sauce seeps into every bite, making even picky eaters circle back for seconds.
02 -
  • Cramming too many steak bites in the pan at once steams them instead of searing—work in batches for that browned finish.
  • I once skipped letting the steak marinate and lost out on deeper flavor, so don’t rush that part.
03 -
  • Letting the steak rest after cooking keeps the juices in, so the bites stay succulent instead of drying out.
  • Smoked paprika is subtle but transforms the flavor landscape—don’t skip unless you have to.

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