Description
Tender, seared steak bites paired with golden roasted baby potatoes, all coated in a rich garlic herb butter—an easy, hearty, one-pan dinner full of flavor and comfort.
Ingredients
Units
Scale
- 1.5 lbs sirloin steak, cut into thick cubes
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- In a bowl, toss the halved baby potatoes with 2 tablespoons olive oil, salt, pepper, smoked paprika, and onion powder. Spread evenly on the baking sheet and roast for 20–25 minutes.
- While potatoes roast, season steak bites with salt and pepper.
- Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Sear steak bites in batches for 1–2 minutes per side until browned. Remove and set aside.
- In the same skillet, lower heat and melt butter. Add minced garlic and herbs, cooking just until fragrant (about 1 minute).
- Return steak bites to the skillet and toss in garlic herb butter until well coated.
- Add steak bites to the roasted potatoes on the sheet pan and return to the oven for 5 more minutes to bring it all together.
- Garnish with fresh parsley and serve hot.
Notes
- For extra crisp potatoes, soak them in cold water for 30 minutes before roasting.
- Don’t overcrowd the skillet when searing steak—work in batches for best browning.
- Use a meat thermometer to avoid overcooking steak bites (target 130–135°F for medium-rare).
- Try adding a splash of lemon juice to the garlic herb butter for brightness.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
