Garlic Butter Steak Bites with Crispy Potatoes

Ingredients

• 🥩Beef Sirloin Steak, cut into bite-size cubes1
• 🥔Russet Potato, cut into small cubes1
• 🧄Garlic, minced4 clove
• 🧈Salted Butter, divided3 tbsp
• 🫒Extra Virgin Olive Oil1 tbsp
• 🌿Dried Rosemary, lightly crushed1 tsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste

Contains Dairy, Garlic. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Cut the potatoes

   Trim the Russet Potato into small bite-size cubes on a chopping board so they brown quickly and stay fluffy inside. Keep the pieces as even as you can, and if a few are much larger, set them aside for a separate batch so they do not lag behind and stay hard in the centre.

   4 min
2. 2

   Cube the steak

   Slice the Beef Sirloin Steak against the grain into bite-size cubes so the finished bites stay tender instead of chewy. If the meat feels slippery, pat it dry with paper towels first and keep the cubes loose on the board so they brown instead of steaming.

   5 min
3. 3

   Mince the garlic

   Peel and mince the Garlic Cloves until the pieces are very fine, almost paste-like, so they melt into the butter instead of landing in harsh little shards. If any pieces are chunky, run the knife through them again because larger bits can scorch before the butter turns fragrant.

   3 min
4. 4

   Season the steak

   Toss the Beef Sirloin Steak with half the Kosher Salt, all the Black Pepper, and half the Dried Rosemary in a mixing bowl, turning the cubes with your hands so every face gets a thin, even coating. Stop as soon as the seasoning looks evenly clinging and the meat feels tacky rather than wet, and if any spice has fallen to the bottom, scrape it back over the top before cooking.

   2 min
5. 5

   Set a large skillet over medium-high heat with the Extra Virgin Olive Oil and wait until it shimmers. Add the Russet Potato cubes in a single layer and leave them alone for about 4 minutes.

   8 min
6. 6

   Turn them with a wooden spoon and keep cooking for another 4 minutes until the edges are deep golden and the centres give slightly when pierced; if they stick, let them go another minute rather than forcing them free too soon.

7. 7

   Push the potatoes to one side of the large skillet and add the Beef Sirloin Steak in a single layer to the open space. Let the cubes sear undisturbed for about 2 minutes.

   4 min
8. 8

   Turn them and cook for another 1-2 minutes until the outside is dark brown and crusty while the centre still feels springy when pressed; if they are crowded, work in two quick batches so they sear instead of steaming.

9. 9

   Add the butter

   Lower the heat to medium and drop in half the Salted Butter, letting it melt around the steak and potatoes for about 30 seconds until it turns glossy and foamy. Swirl the skillet gently so the butter coats everything evenly; if it starts to brown too fast, pull the skillet off the heat for a moment so it stays nutty rather than bitter.

   1 min
10. 10

    Bloom the garlic

    Stir in the Garlic Cloves and the remaining Dried Rosemary with the wooden spoon, keeping them moving for about 45 seconds until the garlic smells sweet and the rosemary smells piney rather than raw. Watch closely and lower the heat if the garlic starts to pick up brown flecks, because once it turns dark it will taste bitter instead of buttery.

    1 min
11. 11

    Add the remaining Salted Butter and the rest of the Kosher Salt.

12. 12

    Toss everything for about 30 seconds until the butter melts into a shiny glaze and the potatoes and steak look lacquered. The sauce should cling in a thin coat rather than pooling, and if the skillet looks dry, let the butter melt fully before stirring again.

    1 min
13. 13

    Plate and serve

    Tip the steak bites and crispy potatoes into a warm serving bowl and spoon any buttery garlic bits from the base of the skillet over the top. Serve right away while the edges are still crisp and the butter is glossy, because the potatoes soften quickly once they sit and the steak loses its crust if it waits too long.

    1 min

Nutrition per serving