Garlic Butter Steak and Potatoes
Ingredients:
- 1.5 pounds sirloin steak, cut into bite-sized pieces
- 1.5 pounds baby potatoes, halved
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
- Cook Steak: While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.
- Prepare Garlic Butter Sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.
- Combine Steak and Sauce: Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Combine Potatoes and Steak: Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.
- Final Touch: Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.
- Serve: Serve the garlic butter steak and potatoes hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Calories: 600 kcal per serving | Servings: 4