Garlic Butter Steak Bites & Crispy Potatoes

By Vic

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Prep Time

15 min

Cook Time

35 min

Servings

2 servings

Difficulty

Easy

12 oz sirloin steak, cut into 1-inch pieces 12 oz Yukon Gold potatoes, cut into 1/2-inch cubes 1 1/2 tablespoons olive oil, divided 1 1/2 tablespoons unsalted butter 1 small garlic clove, finely minced 1/2 teaspoon dried thyme, divided 1/2 teaspoon salt, divided, plus more to taste 1/8 teaspoon black pepper

1. Heat the oven to 425°F. Pat the potato cubes dry. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon thyme. Spread in a single layer on a baking sheet. 2. Roast for 30 to 35 minutes, turning after 20 minutes, until browned and tender. 3. During the final 10 minutes of roasting, pat the steak dry and season with the remaining 1/4 teaspoon salt and the pepper. 4. Heat the remaining 1/2 tablespoon oil in a heavy skillet over medium-high heat. Sear the steak in a single layer, in batches if needed, for about 3 to 5 minutes total, turning to brown the sides. Cook whole-cut beef to 145°F internally and rest at least 3 minutes. Transfer to a plate. 5. Reduce the heat to low and allow the skillet to cool briefly. Add the butter, garlic, and remaining 1/4 teaspoon thyme. Stir for 30 to 60 seconds, until fragrant without browning the garlic. 6. Turn off the heat. Return the steak and any juices to the pan and toss in the garlic butter. Serve with the crispy potatoes.