Description
This one-pan meal brings together tender, seared steak bites and golden, crispy potatoes – tossed in garlic butter and finished with a lightly tangy herby Dijon drizzle. It’s quick, filling, and bursting with flavor, perfect for busy weeknights or casual dinner guests.
Equipment:
- Large pot for boiling
- Slotted spoon or strainer
- Cast iron skillet or large stainless steel skillet
- Tongs
- Small mixing bowl
Ingredients
Units
Scale
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 1.5 pounds baby Yukon gold potatoes, halved or quartered depending on size
- 3 tablespoons olive oil, divided
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
Herby Dijon Drizzle:
- 1 tablespoon Dijon mustard
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- pinch of salt
Instructions
- Parboil the potatoes
Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Boil halved potatoes for 7–8 minutes, just until they start to soften. Drain and let them steam dry for 5 minutes. - Season the steak
While potatoes boil, pat steak bites dry with a paper towel. In a bowl, toss steak with salt, pepper, paprika, and garlic powder. Let sit at room temperature while you crisp the potatoes. - Crisp the potatoes
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add parboiled potatoes in a single layer, cut side down. Cook undisturbed for 5–6 minutes or until deep golden. Flip and cook another 4–5 minutes until crispy all over. Remove from skillet and set aside. - Sear the steak bites
In the same skillet, add remaining olive oil. Once hot, add steak bites in a single layer. Don’t crowd the pan – work in batches if needed. Sear for 1–2 minutes per side until browned and just cooked through to a minimum internal temperature of 135 degrees. Remove from pan. - Make the garlic butter
Turn heat to medium. Add butter and minced garlic to the skillet. Stir constantly for 1 minute, just until fragrant. Add chopped rosemary, thyme, and parsley. Return steak and potatoes to the pan. Toss to coat in garlic butter. - Prepare the herby Dijon drizzle
In a small bowl, whisk together Dijon mustard, melted butter, parsley, lemon juice, and a pinch of salt. - Finish and serve
Transfer everything to a serving platter or keep in the skillet. Drizzle herby Dijon sauce over the top and garnish with more fresh parsley and red pepper flakes if you like a little kick. Serve immediately.
Notes
What sets this version apart is the Herby Dijon Drizzle. Most garlic butter steak bite recipes stop at the butter, but this tangy finish lifts everything. The Dijon adds brightness and depth that balances the richness of the garlic butter. It’s a small twist that makes the dish feel just a little more special – like you cooked from a restaurant menu at home.
Nutrition
- Serving Size: 1 Serving
- Calories: 635
- Sugar: 2g
- Fat: 39g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
