Steak & Garlic Potatoes (Printable Version)
Juicy steak cubes and golden-brown potatoes coated in buttery garlic herb sauce make the coziest dinner.
# Ingredients:
→ Seasoning Blend
01 -
2 teaspoons Italian herbs
02 -
2 teaspoons smoked paprika
03 -
2 teaspoons onion powder
04 -
2 teaspoons garlic powder
05 -
3 teaspoons salt (add more if you'd like)
→ Core Ingredients
06 -
2 pounds diced steak (try sirloin or New York strip)
07 -
2 pounds Yukon potatoes, peeled and cut small
08 -
2 tablespoons olive oil
09 -
2 tablespoons Worcestershire
10 -
1 tablespoon browning liquid (optional for darker color)
→ Butter Blend
11 -
6 tablespoons softened butter (unsalted)
12 -
2 tablespoons minced garlic
13 -
2 tablespoons fresh parsley, finely chopped
14 -
1 teaspoon salt
→ Toppings
15 -
Parsley (freshly chopped)
16 -
Sprinkle of red pepper flakes
# Steps:
01 -
Mix together garlic powder, onion powder, paprika, Italian herbs, and salt in a small container. Split it in half—one part goes on the potatoes, the other on the steak.
02 -
Grab a small bowl, and stir together the soft butter, garlic, parsley, and salt until smooth. Keep it handy at room temperature.
03 -
In a big bowl, toss the steak cubes with Worcestershire, browning liquid (if using), and half the seasoning blend. Coat everything well.
04 -
Fill a large pot with boiling water, toss in the cubed potatoes, and let them cook for 5 to 6 minutes. They should soften slightly. Drain and cool.
05 -
Once they've cooled a bit, mix the potatoes with the leftover seasoning and one tablespoon of olive oil. Make sure they're evenly coated.
06 -
Add the other tablespoon of oil to a hot cast iron pan. Toss in the seasoned steak and cook it for 5 to 7 minutes until it's browned all over. Move it to a plate once done.
07 -
Using the same skillet, toss in the seasoned potato cubes. Stir now and then, cooking on medium-high heat for about 10 to 15 minutes until crispy and tender.
08 -
Put the steak back in the pan with the potatoes. Drop in the garlic butter and stir gently until the butter melts and everything's evenly coated.
09 -
Take the skillet off the heat. Sprinkle on some parsley and red pepper flakes. Serve up the dish while it's nice and warm!
# Notes:
01 -
Boiling the potatoes first makes sure they cook through and crisp up evenly.
02 -
The steak just needs to sear and stay tender on the inside.
03 -
A cast iron pan is great for an even, golden sear on the steak and potatoes.
04 -
Leftovers stay fresh in the fridge for three days. Reheat them on the stove or in the oven.