Flavorful Garlic Butter Steak Bites and Potatoes (Print version)

Juicy steak bites and golden potatoes tossed in garlic herb butter for a hearty one-skillet dinner.

# Ingredients:

For the steak

01 - 1 1/2 lb (680 g) sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil

For the potatoes

06 - 1 1/2 lb (680 g) baby gold potatoes, quartered
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

For the garlic butter

10 - 4 tablespoons (56 g) unsalted butter
11 - 5 cloves garlic, minced
12 - 1 teaspoon chopped fresh rosemary
13 - 1 teaspoon fresh thyme leaves
14 - 1/4 teaspoon crushed red pepper flakes, optional
15 - 2 tablespoons chopped fresh parsley
16 - 1 tablespoon fresh lemon juice

# Instructions:

01 - Pat the steak cubes dry. Toss with salt, pepper, smoked paprika, and 1 tablespoon olive oil. Let sit while you start the potatoes.
02 - Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add the potatoes cut side down, season with salt and pepper, and cook for 6 minutes without moving much.
03 - Stir the potatoes, cover the skillet, and cook for 6-8 minutes more until fork-tender. Uncover and cook 2 minutes to crisp again, then transfer to a plate.
04 - Return the skillet to medium-high heat. Add steak in a single layer and sear for 1-2 minutes per side until browned. Work in batches if needed.
05 - Lower the heat to medium-low. Add butter, garlic, rosemary, thyme, and red pepper flakes. Stir for 30-60 seconds until the garlic smells fragrant but has not browned.
06 - Return the potatoes to the skillet and toss with the steak in the garlic butter. Remove from heat, add parsley and lemon juice, then adjust salt and pepper before serving.

# Good to know:

01 - Best served immediately while the steak is juicy and the potatoes are crisp.
02 - Cut potatoes and steak evenly so they cook at the same pace.
03 - Use a 12-inch skillet or cook the steak in batches for better browning.

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