Description
Tender sirloin steak bites and savory potatoes cooked to perfection in a garlic butter sauce. This easy and flavorful dish is sure to become a family favorite.
Ingredients
Units
Scale
For Potatoes:
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided (1/2 stick)
- 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
For Steak:
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- Freshly chopped parsley, optional, for garnish
Instructions
- Potatoes: Heat a cast iron skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. Cook potatoes, garlic, rosemary, oregano, salt, and pepper until tender. Set aside.
- Steak: Increase heat to high. Add 2 tablespoons of butter and cook steak until desired doneness. Combine cooked potatoes with steak. Season to taste.
- Garnish with parsley. Serve and enjoy!
Notes
- Other meats like beef tenderloin, new york strip steak, or stir fry meat can be used.
- Red-skinned or fingerling potatoes can be substituted for Yukon Gold.
- If potatoes are not tender, add warm water and cover to cook through.
- Avoid overcrowding the pan for even cooking.
- Steak internal temperatures: rare (125-130°F), medium-rare (130-140°F), medium (140-150°F), medium-well (150-160°F), well-done (160-165°F).
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
