This Garlic Herb Potatoes and Steak Skillet is an all-in-one dish that’s perfect for busy weeknights or a cozy weekend meal. The steak is seared to perfection, while the potatoes soak up all the garlicky, buttery goodness, making each bite packed with flavor. Plus, it’s cooked in just one pan, making cleanup a breeze.
Ingredients:
- 1 lb (450g) sirloin steak, cut into bite-sized cubes
- 1 lb (450g) baby potatoes, halved or quartered (depending on size)
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the potatoes:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the halved or quartered potatoes, season with salt, pepper, and paprika, and cook for about 15 minutes, stirring occasionally until golden and tender. Remove from the skillet and set aside.
- Cook the steak:
- In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the steak cubes. Sear the steak on all sides for about 3-4 minutes or until the desired doneness. Remove the steak from the skillet and set aside.
- Garlic and herbs:
- Lower the heat to medium, add the remaining 2 tablespoons of butter, garlic, thyme, and rosemary to the skillet. Sauté for about 1-2 minutes until fragrant.
- Combine and finish:
- Return the cooked potatoes and steak to the skillet, tossing everything together to coat in the garlic herb butter. Cook for an additional 2-3 minutes to let the flavors meld.
- Garnish and serve:
- Sprinkle with freshly chopped parsley if desired and serve immediately.
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Tips:
- You can swap baby potatoes for russet or Yukon Gold potatoes, just cut them into bite-sized pieces for even cooking.
- For added flavor, squeeze a bit of lemon juice over the finished dish.
Enjoy this flavorful and satisfying meal!
