Description
Sizzling butter steak bites with garlic herb potatoes bring European culinary magic to weeknight dinners. Golden-brown steak morsels nestled alongside crispy herbed potatoes promise a restaurant-quality meal you’ll savor with pure delight.
Ingredients
Scale
- 1 lb sirloin steak, cut into 1-inch cubes
- 2 tbsps unsalted butter, divided
- 34 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme, chopped (or ½ tsp dried)
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- 1 lb Yukon gold or red potatoes, cut into ½-inch pieces
- 1 tbsp olive oil
- ½ tsp fresh rosemary, chopped (or ¼ tsp dried)
- ½ tsp fresh thyme, chopped (or ¼ tsp dried)
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Potato Preparation: Heat olive oil and butter in a large skillet over medium-high temperature. Incorporate potatoes with salt, pepper, garlic powder, thyme, and rosemary. Sauté until potatoes transform into golden, crisp morsels with tender interiors, approximately 8-10 minutes while occasionally stirring.
- Steak Searing: Elevate skillet temperature to high, introducing remaining butter. Once butter melts and pan shimmers, carefully arrange steak bites in a single layer. Execute rapid searing for 1-2 minutes per side, developing rich caramelized exterior and seasoning with salt, pepper, and garlic powder.
- Final Fusion: Reunite roasted potatoes with seared steak bites in the skillet. Gently toss ingredients, allowing flavors to meld and ensuring uniform heating for an additional 1-2 minutes. Optional: Sprinkle fresh parsley for vibrant garnish and enhanced aromatic profile. Transfer immediately to serving plate for optimal temperature and taste experience.
Notes
- Choose room-temperature steak cuts to ensure even cooking and prevent tough, chewy texture. Cold meat can lead to uneven searing and less appealing results.
- Sear steak bites in batches to maintain high skillet temperature. Overcrowded pan reduces heat and steams meat instead of creating a delicious golden-brown crust.
- Apply salt just before cooking to help develop a perfect crispy exterior. Salting too early can draw out moisture and make meat less tender and flavorful.
- Use fresh herbs like parsley and thyme for maximum flavor intensity. Dried herbs work, but fresh herbs provide brighter, more vibrant taste profiles and aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg