Description
This recipe features tender and flavorful garlic butter steak bites paired with crispy, cheesy smashed potatoes. The steak bites are seared to perfection and coated in a savory garlic butter sauce with fresh thyme, while the smashed potatoes are roasted until golden and topped with melted cheddar and Parmesan cheese, garnished with fresh chives for a delicious, comforting meal perfect for any night.
Ingredients
Scale
Steak Bites
- 1 ½ lbs sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 tablespoon chopped parsley (for garnish)
Smashed Potatoes
- 1 ½ lbs baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped chives (for garnish)
Instructions
- Prepare the Smashed Potatoes: Preheat the oven to 425°F (220°C) to get it ready for roasting the potatoes later. This high heat ensures crispy edges on the smashed potatoes.
- Boil Potatoes: In a large pot, bring salted water to a boil, then add the baby potatoes. Cook them until fork-tender, about 15-20 minutes. Drain the potatoes and set them aside to cool slightly.
- Smash Potatoes: Arrange the boiled potatoes on a greased baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to flatten but keep them in one piece.
- Season and Oil: Drizzle the smashed potatoes with olive oil and the melted butter. Sprinkle them evenly with salt, black pepper, garlic powder, and dried oregano for flavor.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 20 minutes until they start to crisp. Then remove and sprinkle the cheddar and Parmesan cheese evenly over the potatoes. Return to the oven for an additional 5-7 minutes, or until the cheese melts and turns bubbly.
- Cook Steak Bites: While the potatoes roast, heat olive oil in a large skillet over medium-high heat. Add the steak bites in batches to avoid overcrowding and sear each side for 2-3 minutes to develop a nice crust. Remove the steak bites and set aside.
- Make Garlic Butter Sauce: Reduce heat to medium and add the butter and minced garlic to the same skillet. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning. Stir in fresh or dried thyme for aroma and flavor.
- Toss Steak in Sauce: Return the cooked steak bites back to the skillet with the garlic butter sauce. Toss them well to coat evenly and cook for another minute to combine flavors, then remove from heat.
- Assemble and Serve: Plate the garlic butter steak bites and garnish them with chopped parsley. Serve alongside the cheesy smashed potatoes topped with chopped chives. Enjoy hot for the best flavor and texture.
Notes
- For extra crispy smashed potatoes, ensure they are well-coated in oil and butter before roasting.
- Do not overcrowd the skillet when searing steak bites to get a good crust; cook in batches if necessary.
- Use fresh thyme for a more vibrant flavor, but dried thyme works well too.
- You can substitute sirloin with ribeye or flank steak if preferred.
- Adjust seasoning to taste, especially salt and garlic powder on potatoes.
- Leftover smashed potatoes can be refrigerated and reheated in the oven to restore crispiness.
