Garlic Steak Bites & Potatoes: Skillet Dinner (Print Version)

Garlic Steak Bites & Potatoes make a hearty, simple dinner. Tender steak, crispy potatoes, and a savory garlic butter sauce come together in one pan.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Stars

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1.5 lbs baby potatoes (red or gold), quartered

→ Flavor Boosters

03 - 6 cloves garlic, minced (or more, honestly)
04 - 2 sprigs fresh rosemary
05 - 4 tbsp unsalted butter

→ Pantry Staples

06 - 2 tbsp olive oil (plus more as needed)
07 - 1 tsp salt (plus more to taste)
08 - 0.5 tsp freshly ground black pepper (plus more to taste)

→ Fresh Finishes

09 - 2 tbsp fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat that steak dry, really dry! This is crucial for a good sear. Cut it into bite-sized pieces, about 1-inch cubes. Then, toss those steak bites with a good drizzle of olive oil, salt, and pepper. Set 'em aside for a minute. Now, quarter your baby potatoes. If they're super tiny, halve them. Toss them with a bit more olive oil, salt, and pepper too. Getting all your ingredients ready like this makes the cooking process so much smoother, trust me, I've learned that the hard way after frantically chopping mid-cook.
02 - Get a large, heavy-bottomed skillet—cast iron is amazing here—screaming hot over medium-high heat. Add a splash of olive oil. Once it's shimmering, add about half of your steak bites in a single layer. Don't crowd the pan, seriously! This is where I always get impatient, but resist the urge to add more. Let them sear undisturbed for 2-3 minutes per side until they're beautifully browned and caramelized. You want a crust! Remove the first batch to a plate and repeat with the remaining steak. Set all the seared steak aside.
03 - In that same skillet (don't clean it, those browned bits are flavor!), add a little more olive oil if needed. Toss in your seasoned potatoes. Spread them out in a single layer and let them cook, stirring occasionally, for about 10-15 minutes. You're looking for tender insides and glorious golden-brown, crispy outsides. I love how the kitchen starts to smell earthy and savory at this stage. Sometimes I cover the pan for a few minutes to help them cook through faster, then uncover for the crisping.
04 - Once the potatoes are nearly done, push them to one side of the skillet. Drop in your butter, minced garlic, and fresh rosemary sprigs into the empty space. Let the butter melt and the garlic become fragrant, about 1 minute. The smell here? Oh my goodness, it's intoxicating, truly. Be careful not to burn the garlic; a gentle sizzle is what you're after. I've definitely scorched garlic before, and it's not a flavor you want in your dish, trust me.
05 - Now, return those seared steak bites to the skillet with the potatoes and the glorious garlic butter mixture. Toss everything together gently, making sure every piece of steak and potato gets coated in that savory, herby butter. Let it all warm through together for another 1-2 minutes. This step is all about letting those flavors marry. The sound of everything sizzling and combining just makes my heart happy. Sometimes, I give it a quick taste test here and add a tiny pinch more salt if it feels right.
06 - Remove the skillet from the heat. Discard the rosemary sprigs—they've done their job! If you're feeling fancy, sprinkle with fresh chopped parsley for a burst of color and a fresh finish. Serve these Garlic Steak Bites & Potatoes immediately. The steak should be tender, the potatoes crispy, and that garlic butter sauce clinging to everything. Honestly, it's a dish that looks impressive but is secretly so simple to get on your table.

# Notes:

01 - Don't crowd the pan, seriously. Steak and potatoes need space to get that perfect sear, or they'll steam instead of crisp. I learned that the hard way, with soggy spuds!
02 - Leftovers are great for lunch, but reheat gently! A quick pan-fry works wonders to bring back some crispness to the potatoes, rather than a sad microwave zap.
03 - No fresh rosemary? Dried works, just use about a third of the amount. I've even swapped in thyme when I was out, and it gave a lovely earthy note.
04 - Sprinkle with a little fresh parsley or chives right before serving for a pop of color and freshness. Makes it feel a bit fancy, even if it's just a Tuesday night.

# Tools You'll Need:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - tongs

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

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