Steak Bites and Potatoes are an easy one-pan dinner. It's full of delicious flavor and comes together in less than 30 minutes- the perfect option for meat-and-potatoes on a weeknight.
1poundbaby potatoeshalved to 1 inch chunks (or full size potatoes cut to 1 inch chunks)
2poundstop sirloin steak, cut to 2 inch chunks
1teaspoonLow Sodium Montreal Steak Seasoning(or ½ teaspoon if full sodium)
Fresh parsley chopped- for garnish
Instructions
In a large saute pan, melt 1 Tablespoon butter and olive oil over medium high heat.
In a small bowl combine, salt, pepper, onion powder and garlic powder. Set aside.
Once oil is shimmering, add potatoes flat-side down to the pan in a single layer and sprinkle them with ½ the seasoning mixture. Cook for around 4-5 minutes.
While potatoes cook, toss steak bites in Montreal Steak Seasoning.
Turn the potatoes and sprinkle with remaining seasoning. Cook for 4-5 more minutes. Remove from pan to a bowl and cover with foil to steam. Set aside.
Melt 1 Tablespoon butter and add steak bites in a single layer. Cook for 2 minutes per side for medium rare (or a little long if you'd like it more well done). Turn frequently to brown all sides- this goes fast!
Add potatoes back into the pan and cook for 1 more minute.
Rest for 2 minutes and serve immediately with a sprinkle of parsley for garnish.
Video
Notes
Room temperature is best. I like to pull the top sirloin filet out at the beginning and let it sit and come closer to room temperature for 30 minutes while I prep and cook the potatoes.
Dry sirloin steak tips. Pat the steak dry for optimal pan searing.
Uniform-sized is key. Cut the potatoes and steak pieces to around the same size so that they cook evenly. I prefer 1 inch chunks for the potatoes and 1 ½ - 2 inch chunks for the beef.
Combine butter and oil for best results. Using a mix of butter and olive oil helps prevent the butter from burning.
Cook evenly. Turn the potatoes often to help crisp each side evenly. I find the flat sides brown up super nice
Steak cooks quickly. The cooking goes pretty fast with the steak- in terms of cooking time, I cook mine about 2 minutes per side so they're a nice medium rare inside but if you like them a little more well done, just keep them in a minute or two longer (just remember- you can always put them back into the pan if they're under cooked- but once they're overcooked you can't go back).
Turn often. Be sure you're turning the steak bites often to brown each side. The idea is to get a quick sear so you're not overcooking.
Don't forget to rest it! Let the steak rest for a couple minutes before serving.
Prep ahead: Cut meat, wash potatoes and measure seasonings.
Storage and Leftovers: Leftovers will last up to 3 days covered in the refrigerator.