Garlic Steak Bites and Potatoes (Printable View)

Seared steak cubes and crispy baby potatoes tossed in garlic butter for a quick, satisfying 30-minute skillet dinner.

# 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

# How To Make It:

01 - Combine steak cubes with olive oil, salt, black pepper, and smoked paprika in a mixing bowl. Toss well and let marinate while prepping the potatoes.
02 - Heat olive oil in a large skillet over medium-high heat. Add quartered baby potatoes, sprinkle with salt and black pepper, and cook, stirring occasionally, until golden brown and fork-tender, about 12 to 15 minutes. Transfer potatoes to a plate and cover to keep warm.
03 - Increase heat to high in the same skillet. Add steak pieces in a single layer, working in batches if needed. Sear without turning for 2 minutes, then flip and cook for 2 to 3 minutes until browned and cooked to your preferred doneness. Remove steak bites and set aside.
04 - Reduce heat to medium. Melt unsalted butter in the skillet, then add minced garlic and dried thyme. Sauté for 30 seconds until aromatic.
05 - Return the cooked potatoes and steak to the skillet. Toss ingredients in the garlic butter until evenly coated and heated through, 1 to 2 minutes.
06 - Sprinkle chopped fresh parsley over the dish just before serving.

# Expert Advice:

01 -
  • You’ll secretly wish for leftovers just to relive that garlicky butter scent tomorrow.
  • It’s a one-pan wonder that never fails to impress—it became my go-to when friends drop in hungry and unannounced.
02 -
  • If you crowd the steak in the pan, you’ll steam it instead of searing—leave a little breathing room.
  • Tossing in the garlic with the butter last made all the difference—it stays sweet and never burns.
03 -
  • Let the steak come to room temperature before searing to ensure a juicy center.
  • Chop your garlic fresh—jarred won’t deliver the same assertive kick these bites deserve.

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