Garlic Butter Steak Bites and Potato Wedges

This recipe makes juicy seared pieces of steak and crispy fried potato wedges cooked with a garlicky herb butter sauce. It’s all easily made in a cast iron skillet. Drizzle with your favorite steak and potato sauce if you like. These Garlic Butter Steak Bites and Potato Wedges are sure to satisfy the whole family’s appetite!!!

If you love steak and potatoes then this recipe is for you! This Garlic Butter Steak and Potatoes recipe only uses a large sauce pan to parboil the potato wedges and a cast iron skillet for frying. Not sure what parboiling is? It’s basically half-way cooking the vegetables by boiling in water until they are soft, then finished by frying in oil. Parboiling ensures that the middle will be cooked as the outside is crisped.

I love the garlic butter herb sauce that it’s cooked in but you might want to make an aioli or some kind of sauce to drizzle or dip the steak bites and potatoes in. One of my sons drizzles the top of his with ketchup. Any choice you make will be delicious!

INGREDIENTS TO MAKE GARLIC BUTTER STEAK BITES AND POTATO WEDGES

• Olive oil
• Butter
• Yukon gold potatoes, cut into ½-inch wedges
• Garlic cloves, minced
• Dried thyme or Fresh thyme, minced
• Dried rosemary or Fresh rosemary, minced
• Dried oregano or Fresh oregano, minced
• Top sirloin steaks cut into 1-inch cubes or top sirloin steak tips
• Fresh parsley, chopped
• Salt
• Ground black pepper

WHAT IS PARBOILING AND WHY DO THE POTATOES NEED TO BE PARBOILED BEFORE FRYING?

Parboiling means to cook food in boiling water just until soft, then cooked all the way through later in another step. Parboiling ensures that the middle is soft and fluffy while the outside is crispy and golden after frying. If you skip the parboiling step, your potato wedges will be crispy on the outside but raw and hard in the middle.

HOW TO MAKE GARLIC BUTTER STEAK BITES AND POTATO WEDGES

• Prepare the ingredients of the recipe.
• Cut the top sirloin steaks into 1-inch cubes; season with salt and set aside.

• Slice the Yukon gold potatoes the thin ½-inch wedges; set aside.
• Mince the garlic and chop the fresh herbs, if using; set aside.

• In a large saucepan, add the potato wedges with a big pinch of salt and enough water to cover them by 1-inch.
• Bring the potatoes to a boil.
• Once boiling, turn off the heat, and let sit in the water for 5 minutes.
• Drain the water then let the potatoes sit in the colander for 5 minutes to dry.
• Heat a 12-inch cast iron skillet over medium heat with the oil until shimmering.
• Add the potatoes.
• Make sure at least one side of each potato wedge is touching the bottom of the skillet.
• Cook for about 5 minutes, until the potato is turning lightly brown, flip the potatoes and lightly brown the other side for about another 5 minutes or until golden brown and fork tender.
• Transfer the potatoes to a plate using a rubber spatula.
• Heat the cast iron skillet to medium-high heat.
• Add 2 Tbsp butter and the steak bites.
• Let the steak bites sear for about 1 minute, turn each piece using tongs and sear for 1 more minute.
• Add the garlic, thyme, rosemary, oregano, ½ tsp salt, and ¼ tsp ground black pepper.
• Cook, stirring until fragrant and incorporated, about 2 minutes. 
• Try not to burn the garlic.
• Remove the skillet from the heat and gently stir in the potatoes.
• Sprinkle with the fresh parsley before serving.
• Drizzle with your favorite steak and potato sauce, optional.

NOTE

• If using a 10-inch cast iron skillet, lightly brown the potatoes and sear the steak each in 2 batches to ensure even browning/searing. 

OTHER DELICIOUS BEEF RECIPES TO TRY:

• Marinated Sirloin Steak Tips with Peppers and Onions
• Simonetta’s Lemon Meatballs
• Orange Beef Stir-Fry
• Asian Sloppy Joes
• The Best Sloppy Joes
• Asian Ground Beef Bowls
• Classic Beef Meatloaf
• Sheet Pan Steak Fajitas
• Marinated Skirt Steak
• Instant Pot, Slow Cooker, or Oven Beef Pot Roast, Carrots, and Potatoes