Garlic Butter Steak Bites and Potatoes

steak bites in a cast iron skillet with a spoon

Garlic Butter Steak Bites and Potatoes

5 from 4 votes

Make these steak bites with potatoes in under 20 minutes! It's a gluten free and dairy free meal full of garlic and fresh herbs. Crispy potato skins and tender steak make this meal a one pan recipe for a weeknight.

PRINT RECIPE PIN RECIPE

Prep Time8

Cook Time15

Total Time23

Servings: people

Author: Molly

INGREDIENTS

1 Tablespoon olive oil
4 Tablespoon unsalted butter or ghee, divided
1 lb yukon gold potatoes cut into 1/2-inch cubes
6 cloves garlic minced, divided
2 teaspoons fresh thyme chopped, divided
2 teaspoons fresh rosemary chopped, divided
1/2 teaspoon Kosher salt and pepper to taste
1 1/2 pounds sirloin steaks cut into 1 inch cubes

INSTRUCTIONS

Add the olive oil and 1 Tablespoon of butter to a large cast iron skillet over medium high heat. Once hot, add the potatoes and allow to cook for 1-2 minutes without stirring to create a crust. Continue cooking for 5-6 minutes or until potatoes are browned and fork-tender. Add three cloves of garlic, 1 teaspoon rosemary, 1 teaspoon of thyme, salt and pepper to taste and continue cooking for 1-2 minutes until soft and fragrant. Remove the potatoes to a separate plate or paper towel.
1 Tablespoon olive oil, 4 Tablespoon unsalted butter, 1 lb yukon gold potatoes, 6 cloves garlic, 2 teaspoons fresh thyme, 2 teaspoons fresh rosemary, 1/2 teaspoon Kosher salt and pepper to taste
Turn the skillet to high heat and add another 3 Tablespoons of butterl. Add the steak bites and let the steak sear for 1-2 minutes then stir and add the remaining garlic. Continue to cook until golden brown and cooked though (135°F), about 1-2 more minutes. Add the remaining herbs then tilt the pan so the butter and herbs run to the side. Use a spoon to scoop up the herb butter and pour it over the cooked steak bites.
1 1/2 pounds sirloin steaks
Add the potatoes back in with the steak and stir well. Serve right away.

Notes

To Store: Keep leftovers in an airtight container for up to 4 days in the fridge.

Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

To Reheat: Warm in a skillet over medium heat with a little butter to keep the steak juicy.

Skillet. If you don't have a cast-iron skillet you can use a regular skillet!

Dried Herbs. If you don't have fresh herbs, use half the amount of dried herbs.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!