Ingredients
1 ½ lbs sirloin steak (cut into bite-sized cubes)
1 ½ lbs baby potatoes (halved)
4 tbsp unsalted butter (divided)
3 tbsp olive oil
6 cloves garlic (minced)
1 tsp paprika
1 tsp dried Italian herbs (or thyme/rosemary mix)
Salt & black pepper (to taste)
Fresh parsley (chopped, for garnish)
Instructions
1. Parboil potatoes in salted water for 8 minutes until just tender. Drain well.
2. In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter. Add potatoes, season with salt, pepper, and paprika, then sauté until golden and crispy (about 10 minutes). Remove and set aside.
3. In the same skillet, add 1 tbsp olive oil. Cook steak cubes in a single layer (work in batches if needed) for 2–3 minutes per side until browned. Remove and set aside.
4. Reduce heat, add remaining butter and minced garlic. Sauté for 1 minute until fragrant.
5. Return potatoes and beef to skillet, toss in garlic butter, sprinkle with herbs.
6. Garnish with fresh parsley and serve hot.
Notes
Use baby Yukon gold or red potatoes for best texture.
Cook steak in batches to avoid overcrowding the pan.
For extra flavor, add a splash of cream or sprinkle red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg