Garlic Steak Bites and Potatoes

A fork holds a piece of cooked beef above a skillet filled with beef, roasted potatoes, and broccoli.

Garlic Steak Bites and Potatoes

Sirloin steak bites, crispy potatoes, and broccoli come together in a rich, buttery garlic sauce for big flavor in every bite of this hearty family dinner.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 454kcal

Author: Madison Wetherill

Equipment

Cast Iron Skillet

Ingredients

12 ounces sirloin steak or NY strip, ribeye, or flank steak
¾ pound baby gold potatoes
2 cups broccoli florets
3 cloves garlic
6 tablespoons avocado oil divided
3 tablespoons butter
½ teaspoon sea salt or more/less, as desired
½ teaspoon black pepper or more/less, as desired
1 small bunch flat leaf parsley

Instructions

Prep: Slice ¾ pound baby gold potatoes in half and cut 2 cups broccoli florets into bite sized pieces. Peel and mince 3 cloves garlic. Finely chop 1 small bunch flat leaf parsley.
Cut 12 ounces sirloin steak into 2 inch pieces and pat them dry on all sides with a few paper towels to dry the pieces. Season lightly with ½ teaspoon sea salt and ½ teaspoon black pepper.
Cook the vegetables: Heat 2 tablespoons avocado oil in a large cast iron skillet over medium heat. Set the potatoes in the skillet, cut side down. Cook for about 7 minutes, or until the cut side begins to get crispy and easily releases from the skillet.
Flip the potatoes over and add the broccoli to the skillet. Sauté together for 7-8 minutes, until the potatoes are fork tender and the broccoli is softened. Transfer everything to a large plate.
Cook the steak: Heat 2 tablespoons avocado oil in the same skillet over medium high heat. Once the oil is shimmering, add the steak bites. Sear for about one minute per side, turning the pieces as soon as they begin to brown, then set the steak aside on the same plate as the vegetables.
Make the garlic butter sauce: Reduce the heat to low. Add remaining 2 tablespoons avocado oil, and 3 tablespoons butter and minced garlic to the skillet. Sauté over low heat until the garlic is fragrant, about 2 minutes.
Finishing steps: Add the steak, potatoes, and broccoli back into the skillet, turning to fully coat everything in butter and garlic. Sprinkle with chopped parsley and season lightly with additional salt and pepper as desired.

Video

Notes

Sirloin, NY strip, ribeye, and flank steak all work well in this recipe — use whichever cut fits your budget.
If you just want steak and potatoes in your meal, that's fine! Including broccoli makes this a complete, all-in-one meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat until warmed through.

Nutrition