Tender steak bites, golden roasted potatoes, and savory garlic butter make a satisfying dinner that feels special without being complicated. Roast the potatoes in the oven while you quickly sear the steak on the stovetop, then bring everything together with fresh parsley.
Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4
Ingredients
Garlic roasted potatoes
- 1½ lb (680 g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
Steak bites
- 1½ lb (680 g) sirloin steak, cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
- Lemon wedges, optional
Instructions
- Heat the oven. Preheat it to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Season the potatoes. In a bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper. Arrange them cut-side down on the baking sheet.
- Roast until golden. Bake for 25–30 minutes, turning the potatoes once, until they’re browned and tender when pierced with a fork.
- Prepare the steak. While the potatoes roast, pat the steak pieces dry with paper towels. Season with salt, black pepper, and smoked paprika.
- Sear the steak bites. Heat olive oil in a large skillet over high heat. Add the steak in a single layer, working in batches if needed. Sear for about 1–2 minutes per side, until browned and cooked to your preferred doneness. Transfer the steak to a plate.
- Make the garlic butter. Lower the heat to medium. Add the butter and minced garlic to the skillet. Cook for about 30 seconds, stirring, until fragrant.
- Toss and serve. Return the steak bites to the skillet and toss them in the garlic butter. Sprinkle with parsley. Serve with the roasted potatoes and lemon wedges, if desired.
Tips for the Best Steak Bites
- Dry the steak well. Removing excess moisture helps the pieces brown instead of steam.
- Avoid crowding the pan. Sear in batches so the skillet stays hot and each piece develops a good crust.
- Cut evenly. Similar-sized pieces cook at roughly the same rate.
- Watch the garlic. It cooks quickly, so stir it constantly and take the pan off the heat if it starts to brown too fast.