Description
This recipe combines tender garlic butter steak bites with crispy, cheesy smashed potatoes, creating a mouthwatering, savory dish that’s perfect for dinner or gatherings. The richness of the butter and garlic sauce infuses the steak with bold flavors, while the cheesy potatoes provide a crispy, indulgent side. Easy to make and quick to prepare, this dish is sure to impress with minimal effort.
Ingredients
Scale
For the 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)
For the 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 Potatoes:
In a large pot, boil baby potatoes in salted water for about 15 minutes or until tender. Drain and let them cool slightly. - Preheat Griddle:
Heat a griddle or large skillet over medium-high heat. - Smash Potatoes:
Place the boiled potatoes on the griddle and gently smash each one with a spatula until flat. Drizzle olive oil over the potatoes and season with salt and pepper. - Cook and Add Cheese:
Cook the smashed potatoes for about 10 minutes on each side, until golden brown and crispy. Sprinkle the shredded cheddar cheese over the potatoes and cook until the cheese melts and bubbles. Garnish with chopped chives.
Prepare the Garlic Butter Steak Bites:
- Melt Butter:
In the same griddle or skillet, melt butter over high heat until foamy. - Sauté Garlic:
Add minced garlic to the butter and sauté for about 1 minute, until fragrant and lightly golden. - Cook Steak:
Add the cubed sirloin steak to the pan, season with salt and pepper, and cook for 8-10 minutes, turning occasionally until browned on all sides. For medium doneness, cook for 8-10 minutes. Adjust cooking time for rare or well-done steak as needed. - Garnish and Serve:
Remove the steak from heat and garnish with fresh parsley. Serve the garlic butter steak bites alongside the cheesy smashed potatoes on a platter. Enjoy warm.
Notes
- Steak Choice: Sirloin is suggested for its balance of flavor and tenderness, but feel free to substitute with ribeye for more richness or filet mignon for an ultra-tender bite.
- Cheese Substitution: If cheddar cheese isn’t your favorite, try mozzarella for a stretchy, mild topping or gouda for a creamy, smoky finish.
- Make-Ahead Tip: You can boil and smash the potatoes a few hours ahead of time and store them in the refrigerator until you’re ready to crisp them on the griddle. Similarly, you can cube and season the steak in advance, keeping it in the fridge until ready to cook.
- Leftovers: Leftovers can be stored in an airtight container for up to 2 days. Reheat steak bites in a hot skillet for a few minutes and crisp the potatoes in a hot oven at 400°F for about 10 minutes to revive the textures. Avoid using the microwave for reheating, as it can make the potatoes soggy and toughen the steak.