Garlic Butter Steak Bites Potatoes (Print Version)
# Ingredients:
→ Main Components
01 -
60 ml ghee or unsalted butter, divided
02 -
1 tablespoon (15 ml) olive oil
03 -
450 g Yukon Gold potatoes, cut into 1.25 cm cubes
04 -
3 garlic cloves, minced
05 -
1 teaspoon (2 g) dried thyme
06 -
0.5 teaspoon (1 g) dried oregano
07 -
0.5 teaspoon (2.5 g) sea salt, plus additional to taste
08 -
0.25 teaspoon (0.5 g) ground black pepper, plus additional to taste
09 -
570 g sirloin steak, cut into 1.25 cm cubes
# Instructions:
01 -
Heat a large cast iron skillet over medium heat. Add olive oil and half of the ghee, allowing the ghee to fully melt.
02 -
Once the ghee is melted, add the cubed potatoes to the skillet. Sprinkle over the minced garlic, dried thyme, dried oregano, sea salt, and ground black pepper. Cook for 2–3 minutes before stirring, then continue to cook, stirring every 1–2 minutes, until potatoes are golden brown and fork-tender, about 8–10 minutes total. Adjust time if pan is crowded or cubes are larger. Remove potatoes and browned bits from the pan and set aside.
03 -
Turn heat to medium-high. Add the remaining ghee to the skillet. When melted, add sirloin steak cubes. Season with a small amount of salt and pepper. Sear without stirring for at least 2 minutes, then stir to ensure steak is evenly browned. Continue cooking for 1–2 minutes until golden brown.
04 -
Return the cooked potatoes to the skillet with the steak bites. Toss to combine, adjust seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley. Serve immediately.
# Notes:
01 -
Cut potatoes and steak into uniform cubes for even cooking. Avoid overcrowding the pan to achieve a proper sear.