Description

A flavorful one-pan dish that combines tender, juicy steak bites and crispy potatoes in a rich garlic butter sauce. Perfect for a quick and satisfying dinner.

Ingredients

Units Scale

For the Steak and Potatoes:

1 lb (450 g) sirloin steak, cut into 1-inch cubes
1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
Salt and pepper to taste

Optional Garnish:

Fresh parsley, chopped
Lemon wedges for serving

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Instructions

Prepare the potatoes:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the halved baby potatoes, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until golden and tender. Remove from the skillet and set aside.
Cook the steak:
- Increase the heat to medium-high and add the remaining tablespoon of olive oil to the skillet.
- Season the steak cubes with salt and pepper, then sear them in the hot skillet for 2–3 minutes on each side until browned and cooked to your desired doneness. Remove and set aside.
Make the garlic butter sauce:
- Lower the heat to medium. Add the butter to the skillet and let it melt.
- Stir in the minced garlic, thyme, and rosemary, cooking for 1–2 minutes until fragrant.
Combine and serve:
- Return the potatoes and steak to the skillet, tossing them in the garlic butter sauce to coat evenly.
- Garnish with chopped parsley, and serve warm with lemon wedges if desired.

Notes

For added flavor, use a mix of fresh thyme and rosemary instead of dried herbs.
Adjust cooking time based on your steak’s thickness and desired doneness (use a meat thermometer if needed).
You can add vegetables like green beans or broccoli for a more balanced meal.