Garlic Butter Steak with Baby Potatoes
This is not another quick dinner recipe that’s ready in 20 minutes. Instead, Garlic butter steak bites with baby potatoes are a match made in heaven. The Garlic butter flavors and adds juiciness to the steaks and baby potatoes. And that makes this not just a regular family meal, but one with a ‘wow’ factor. And because this is a one-pot meal, the dishes are done in a wink!
Equipment
- frying pan
- meat thermometer
Ingredients
- 1 tablespoon olive oil extra vierge
- 5 tablespoons butter unsalted
- 3 cloves garlic squeezed
- 1 teaspoon dried thyme leaves only, chopped finely
- 1 teaspoon rosemary needles only, chopped finely
- 1 teaspoon oregano leaves only, chopped finely
- 2 ½ pounds baby yellow potatoes precooked *
- 1 ½ pound Beef tenderloin steak round steak or regular, cut in 1 x 1-inch cubes
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
Instructions
- Add oil and butter to a pan and let the butter melt on medium-high heat.1 tablespoon olive oil, 5 tablespoons butter
- Put the garlic, thyme, rosemary, and oregano into the pan and stir-fry for 30 seconds.3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon oregano, 1 teaspoon rosemary
- Add the baby potatoes. Half them when they’re large. Give it a good stir, so all potatoes are coated with the butter mixture.2 ½ pounds baby yellow potatoes
- Let it fry for 10 minutes. Make sure to stir now and then.
- Take the potatoes with a slotted spoon out of the pan.
- Turn the heat to high and add the steak bites. Stir-fry for 3 to 4 minutes until brown. Ensure the internal temperature is at least 145 °F (63 °C), so it’s safe to eat. Use a meat thermometer to test it.1 ½ pound Beef tenderloin steak, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Put the potatoes back into the skillet, warm while stirring, and serve.
NOTES
1. Baby Yellow Potatoes -Fresh new potatoes fried in butter and oil. They’ll become crispy on the outside and soft on the inside. This recipe is even easier if you can get your hands on precooked baby potatoes. If you can’t get baby potatoes, use potato slices, wedges, or cubes. Make sure to cut the potatoes small and even. This way, they will cook up quickly and are done at the same time.
2. Steak Bites - Use Round steak or regular steak for this recipe. Cut them into 1 x 1-inch cubes. You could substitute it with ribeye or tenderloin (but the last one is a bit pricy). If you don’t want to use beef or you don’t have it, try chicken instead. Delicious!
3. Storage
Before storing, let it cool to room temperature quickly.
- Refrigerator - Store potatoes and steak bites in separate airtight containers for up to two days.
- Freezer - Put the steak and potatoes in separate freezer bags or boxes and store them for up to one month. The structure of the potato will change a bit when they’re frozen—Thaw in the refrigerator.
- Reheat - Put the potatoes and steak bites in a skillet and cover that with a lid. Cook on medium-high heat until warm, about 4-5 minutes. You could also reheat it in the microwave. Turn it on in 15-20 seconds intervals until the garlic butter steak and potatoes are warm.
Nutrition
Calories: 516kcal | Carbohydrates: 1g | Protein: 35g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 347mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 496IU | Vitamin C: 2mg | Iron: 3mg
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