Description
How to make juicy garlic butter steak bites and creamy cheesy smashed potatoes that will become your new favorite comfort meal.
Ingredients
- Main Components:
- 1.5 lbs sirloin steak or ribeye, cut into 1-inch bites
- 2 lbs Yukon Gold potatoes, quartered
- 1 cup shredded sharp cheddar cheese
- 1/2 cup (1 stick) unsalted butter
- 6 cloves garlic, minced
- Flavor Builders:
- 2 tablespoons extra virgin olive oil
- 1/2 cup whole milk or half-and-half
- 1/4 cup chicken or beef broth
- 1/4 cup fresh parsley, chopped
- Seasonings & Spices:
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- Finishing & Garnish:
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced (optional garnish)
Instructions
- Boil Potatoes: Quarter Yukon Gold potatoes and boil in salted water until fork-tender, about 15-20 minutes. This ensures perfectly soft potatoes for smashing. Drain well, reserving a little starchy water if needed for consistency.
- Season Steak: Pat your sirloin or ribeye steak bites dry. Toss them with olive oil, salt, pepper, and onion powder until evenly coated. Getting them dry ensures a beautiful sear for your Irresistible Garlic Butter Steak Bites.
- Smash Potatoes: In the same pot, add half the butter to the hot potatoes, then smash them coarsely. Stir in milk, chicken broth, and cheddar cheese. Mix until creamy and cheesy, achieving perfect Cheesy Smashed Potatoes.
- Sear Steak: Heat a large skillet over medium-high. Sear steak bites for 2-3 minutes per side until browned, then add the remaining butter and minced garlic. Cook until fragrant, creating those amazing Garlic Butter Steak Bites.
- Finish Steak: Once the garlic butter is fragrant and steak is cooked to your liking, stir in fresh parsley and red pepper flakes if using. Toss to coat evenly, ensuring every bite is bursting with flavor.
- Plate Dish: Arrange generous portions of the Cheesy Smashed Potatoes and Garlic Butter Steak Bites on plates. Garnish with sliced green onions and a sprinkle of fresh parsley for a delightful presentation.
Notes
Pat steak bites very dry before searing to ensure a delicious crust and prevent steaming.
Store steak bites and smashed potatoes separately in airtight containers; refrigerate for 3-4 days.
While Yukon Golds are ideal, russet or red potatoes can be used for the smashed potatoes; adjust cooking time.
Serve this comforting meal warm, piled high. Garnish with fresh parsley and green onions for a delightful presentation.
Smashed potatoes can be prepped up to two days in advance; steak bites are best cooked fresh for optimal texture.
Brown half the butter before adding garlic for exceptional nutty richness and depth of flavor in the steak bites.
**Allergy Information:** Dairy