Garlic Butter Steak Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

3 teaspoons salt, or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons paprika
2 pounds cubed steak, such as sirloin or NY Strip
2 pounds Yukon Gold potatoes, peeled and cubed into small bite-sized pieces
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional, for color)
2 tablespoons olive oil
→ Garlic Butter
6 tablespoons unsalted butter, softened
2 tablespoons parsley, chopped
2 tablespoons minced garlic
1 teaspoon salt
→ Garnish
Parsley
Red pepper flakes

Steps

In a small bowl, mix together the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the mixture evenly into two portions and set aside.
In another small bowl, mix softened butter with minced garlic and chopped parsley until well combined. Set aside.
In a large bowl, combine the cubed steak with Worcestershire sauce, browning sauce (optional), and half of the seasoning mixture. Toss until the beef is evenly coated.
Parboil the diced Yukon Gold potatoes in boiling water for 5 to 6 minutes, just until they begin to soften. Drain and set aside. Once cooled, season them with the remaining seasoning mixture and 1 tablespoon of olive oil. Toss to coat evenly.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, sear the steak for 5 to 7 minutes, turning to brown on all sides. Transfer to a plate and set aside.
In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until golden and fork-tender.
Add the cooked steak back to the skillet with the potatoes. Stir in the garlic herb butter and toss everything together until coated. Garnish with red pepper flakes and parsley.