Description
This Garlic Butter Steak Bites and Cheesy Smashed Potatoes recipe combines tender, flavorful sirloin steak bites sautéed in garlic butter with crispy, cheesy smashed baby potatoes. It’s a comforting and satisfying meal perfect for a quick weeknight dinner or a special weekend treat.
Ingredients
Scale
Steak Bites
- 1 lb sirloin steak, cut into cubes
- 4 tbsp butter
- 2 tbsp garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cheesy Smashed Potatoes
- 1 lb baby potatoes
- 1 cup cheddar cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Prepare the Smashed Potatoes: Boil the baby potatoes in salted water until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool slightly.
- Smash and Crisp the Potatoes: Preheat a griddle or large skillet over medium-high heat. Place the boiled potatoes on the griddle and gently smash each potato with a spatula or potato masher to flatten slightly. Drizzle with olive oil and season with salt and pepper. Cook until the bottoms are crispy and golden brown, about 5-7 minutes.
- Add Cheese: Sprinkle shredded cheddar cheese over the crispy potatoes. Continue cooking until the cheese melts, about 2-3 minutes. Garnish with chopped fresh chives before serving.
- Cook the Garlic Butter Steak Bites: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cubed sirloin steak, season with salt and pepper, and cook until browned and cooked to your preferred doneness, approximately 4-6 minutes depending on stove heat and steak size.
- Serve: Remove the steak bites from heat, garnish with chopped fresh parsley, and serve immediately alongside the cheesy smashed potatoes.
Notes
- Use fresh garlic for the best flavor.
- Baby potatoes vary in size, adjust boiling time accordingly.
- For extra crispiness, use a cast iron skillet to cook the potatoes.
- Steak bites can be cooked to medium-rare or well-done, according to preference.
- Leftovers can be refrigerated and reheated on a skillet for best texture.
