Garlic Butter Steak Potatoes (Print Format)
Steak bites and Yukon potatoes are seared, tossed with garlic butter, and ready in around 35 minutes.
# Ingredients:
01 -
3 teaspoons salt, or more to taste
02 -
2 teaspoons garlic powder
03 -
2 teaspoons onion powder
04 -
2 teaspoons Italian seasoning
05 -
2 teaspoons paprika
06 -
2 pounds cubed steak, such as sirloin or NY Strip
07 -
2 pounds Yukon Gold potatoes, peeled and cubed into small bite-sized pieces
08 -
2 tablespoons Worcestershire sauce
09 -
1 tablespoon browning sauce (optional, for color)
10 -
2 tablespoons olive oil
→ Garlic Butter
11 -
6 tablespoons unsalted butter, softened
12 -
2 tablespoons parsley, chopped
13 -
2 tablespoons minced garlic
14 -
1 teaspoon salt
→ Garnish
15 -
Parsley
16 -
Red pepper flakes
# Steps:
01 -
In a small bowl, mix together the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the mixture evenly into two portions and set aside.
02 -
In another small bowl, mix softened butter with minced garlic and chopped parsley until well combined. Set aside.
03 -
In a large bowl, combine the cubed steak with Worcestershire sauce, browning sauce (optional), and half of the seasoning mixture. Toss until the beef is evenly coated.
04 -
Parboil the diced Yukon Gold potatoes in boiling water for 5 to 6 minutes, just until they begin to soften. Drain and set aside. Once cooled, season them with the remaining seasoning mixture and 1 tablespoon of olive oil. Toss to coat evenly.
05 -
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, sear the steak for 5 to 7 minutes, turning to brown on all sides. Transfer to a plate and set aside.
06 -
In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until golden and fork-tender.
07 -
Add the cooked steak back to the skillet with the potatoes. Stir in the garlic herb butter and toss everything together until coated. Garnish with red pepper flakes and parsley.
# Tips:
01 -
Garnish with fresh parsley for additional flavor.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low or in an oven at 350°F for 8 to 10 minutes.