Ingredients
1.5 pounds sirloin steak, cut into 1-inch cubes
1.5 pounds Yukon Gold potatoes, quartered
6 tablespoons butter, divided
6 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Instructions
1. Begin by preparing the potatoes. In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, pepper, thyme, and paprika. (10 minutes)
2. Spread the seasoned potatoes in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and tender, flipping halfway through. (25 minutes)
3. While the potatoes are roasting, prepare the steak. Season the steak cubes generously with salt and pepper. (5 minutes)
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer (work in batches if necessary to avoid overcrowding) and sear for 2-3 minutes per side, until browned and cooked to your desired level of doneness. (8-12 minutes)
5. Reduce the heat to medium-low. Add 4 tablespoons of butter and the minced garlic to the skillet with the steak. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the butter is melted. (2 minutes)
6. Remove the skillet from the heat and stir in the chopped parsley. (1 minute)
7. Add the roasted potatoes to the skillet with the steak and garlic butter. Toss gently to coat. (2 minutes)
8. Serve immediately, ensuring each portion includes a generous helping of both steak bites and potatoes. (1 minute)
Pro tip
Using a meat thermometer guarantees perfectly cooked steak every time, removing any guesswork.
Prep Time | 15 minutes
Cooking Time | 40-50 minutes
Total Time | 55-65 minutes
Calories | Approximately 650 per serving
Servings | 4-6