Ingredients
- 1.5 pounds of sirloin steak, cut into 1-inch cubes
- 1 pound baby potatoes, halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh parsley (optional, for garnish)
For those who want to switch things up, you can substitute the sirloin steak with ribeye or tenderloin for a more luxurious feel. And if you’re out of fresh garlic, garlic powder can work in a pinch, though nothing beats the real thing!
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, thyme, and rosemary. Spread them out in an even layer on the prepared baking sheet.
- Roast the potatoes in the preheated oven for 20-25 minutes, or until they’re golden brown and tender. This roasting step is reminiscent of the many Sunday roasts my family would prepare, filling the home with delicious aromas.
- While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the steak bites and sear for 3-4 minutes on each side, or until browned. Cooking these bites reminds me of helping my abuela with her sizzling carne asada, a family favorite.
- Reduce the heat to medium, add the butter and minced garlic to the skillet, and stir until the butter melts and is fragrant. Toss the steak bites in the garlic butter to coat them evenly.
- Once the potatoes are done, add them to the skillet with the steak bites, and gently toss everything together to combine.
- Transfer to a serving platter, garnish with freshly chopped parsley, and serve immediately. Enjoy the smiles around your table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International