Garlic Steak Bites and Potatoes

Skillet seared steak with sautéed potatoes makes a delicious meal cooked in a cast iron pan!

Course Main Course

Cuisine American

Prep Time 7

Cook Time 13

Total Time 20

Servings

Calories 486kcal

Author Katie G.

Equipment

Cast Iron Skillet

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup unsalted butter divided
1 1/2 pounds baby red or gold potatoes cut into 1/2-inch cubes
5 garlic cloves minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 pounds sirloin steak 1-inch cubes
Fresh parsley for garnish

Instructions

Heat olive oil and 2 tablespoons butter in a large cast iron skillet set over medium-high heat.
Stir in the potatoes. Season with the rosemary, thyme, salt and pepper and cook for 8 to 9 minutes, stirring frequently until the potatoes are fork tender. Trasfer the potatoes to a bowl and set aside.
Return the skillet to the stovetop over high heat. Melt the remaining butter, then add the garlic and saute for 30 seconds, until fragrant. Add the steak cubes in a single layer and sear for 60 to 90 seconds on each side, or until they reach your desired doneness. Remove the skillet from the heat.
Return the potatoes back to the skillet and toss together. Taste and season as desired. Then serve garnished with fresh chopped parsley.

Notes

Doneness: Cook your steak to the level of your desired doneness. Check the internal temperature of the steak with a meat thermometer.

For rare steak: 125-130° F

For medium-rare: 130-140° F

For medium steak: 140-150° F

For medium-well steak: 150-160° F

]For well-done steak: 160-165° F

Overcrowding: Don’t overcrowd the skillet when you cook the potatoes and the steak. Use a large enough skillet so that the steak can sear in a single layer

Uniform size cubes: Make sure that the potatoes and steak are cut into uniform-sized cubes to ensure even cooking. Having some cubes of meat or potatoes bigger or smaller may result in undercooked or overcooked pieces.

Storage: Store leftover garlic steak bites and potatoes in an airtight container in the fridge for up to 2 to 3 days. Reheat it in an oiled pan over low heat until heated through.

Nutrition