Ingredients
- 1 pound of sirloin steak, cut into 1-inch cubes
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)
If you’re looking to switch things up, you can substitute baby potatoes with sweet potatoes for a touch of sweetness. And if you prefer a different cut of meat, flank steak works beautifully as well.
Instructions
- Start by preheating your oven to 400°F (200°C). This ensures your potatoes get that perfect crispiness.
- In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, thyme, and rosemary. Spread them out on a baking sheet in a single layer.
- Roast the potatoes in the oven for about 25-30 minutes, or until they are golden and tender. Stir them halfway through to ensure even cooking.
- While the potatoes are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the cubed steak pieces, seasoning them generously with salt and pepper.
- Sear the steak for about 3-4 minutes per side, allowing them to develop a nice crust. This step always takes me back to the thrill of mastering that perfect sear, a skill honed over many lively family dinners.
- Add the minced garlic and butter to the skillet. Cook for another 1-2 minutes, letting the garlic infuse its flavor into the steak.
- Once the steak is cooked to your liking, remove it from the heat and let it rest for a few minutes. This helps the juices redistribute, ensuring each bite is succulent.
- Combine the roasted potatoes and steak in the skillet, tossing them gently to mix the flavors.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International