Description
This Garlic Butter Steak Bites and Potatoes recipe offers a delicious one-pan meal combining tender sirloin steak cubes and golden, seasoned Yukon gold potatoes cooked with fragrant garlic, thyme, and oregano. The steak bites are pan-seared to perfection in rich ghee and olive oil, delivering a hearty, flavorful dish perfect for a satisfying dinner.
Ingredients
Steak Bites and Potatoes
- ¼ cup ghee or butter, divided
- 1 tablespoon olive oil
- 1 lb Yukon gold potatoes, cut into ½ inch cubes
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1¼ lb sirloin steak, cut into ½ inch cubes
- Additional ghee or butter for cooking
- Salt and pepper to season
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the potatoes: Heat a large cast iron skillet over medium heat and add the olive oil along with 2 tablespoons of ghee. Add the cubed Yukon gold potatoes, minced garlic, dried thyme, dried oregano, sea salt, and ground black pepper. Stir to coat evenly and cook the potatoes until they turn golden brown on the outside and become tender when pierced with a fork, about 12-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Cook the steak bites: Increase the heat to medium-high and add more ghee or butter to the skillet. Season the sirloin steak cubes generously with salt and pepper. Add the steak cubes to the skillet and cook, stirring occasionally, until the steak is browned on all sides and cooked to your preferred level of doneness, about 4-6 minutes.
- Combine and season: Mix the cooked potatoes back with the steak bites in the skillet, stirring to combine all the flavors thoroughly. Taste and adjust seasoning with additional salt and pepper as needed. Finish by sprinkling fresh chopped parsley over the dish for a touch of freshness.
- Serve hot: Serve the garlic butter steak bites and potatoes immediately while hot for the best flavor and texture experience.
Notes
- For best results, use a cast iron skillet for even heat distribution and better browning.
- Yukon gold potatoes are preferred for their creamy texture and ability to brown nicely, but you can substitute with red potatoes or fingerlings.
- You can adjust the herbs according to your preference or use fresh thyme and oregano if available.
- If desired, add a squeeze of lemon juice or a sprinkle of red pepper flakes for an extra layer of flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet for best texture.
