A hearty and satisfying meal that blends tender steak, aromatic garlic, and crispy potatoes, perfect for a flavorful steak dinner or a quick weeknight meal.
Ingredients
Scale:
1 pound sirloin steak, cut into bite-sized cubes
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper, to taste
1 pound baby potatoes, halved
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper, to taste
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for approximately 25-30 minutes, flipping halfway through.
While the potatoes are roasting, season the steak cubes with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
Add the steak cubes to the hot skillet in a single layer, cooking for about 2-3 minutes on each side for medium-rare.
Once the steak is cooked, transfer it to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter, minced garlic, and chopped rosemary. Stir until the butter has melted.
Return the steak bites to the skillet and toss to coat in the garlic butter sauce. Cook for an additional minute.
Remove from heat and serve immediately alongside the crispy potatoes.
