Ingredients
Scale
- 1 lb sirloin steak (cut into bite-sized pieces)
- 1 lb baby potatoes (halved)
- 4 tablespoons unsalted butter
- 5 cloves garlic (minced)
- 2 teaspoons fresh rosemary (chopped (or 1 teaspoon dried))
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 teaspoon paprika (optional, for a bit of heat)
Instructions
- Preheat your oven to 400°F (200°C). This will help get those potatoes nice and crispy.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet in a single layer.
- Roast the potatoes in the preheated oven for about 20 minutes, or until they start to get golden brown.
- While the potatoes are roasting, heat a large skillet over medium-high heat. Add 2 tablespoons of butter.
- Once the butter is melted and bubbly, add the steak bites in a single layer. Don’t overcrowd the pan—work in batches if necessary. Cook for about 2-3 minutes on each side until they’re browned.
- When the steak is almost done, add the minced garlic and rosemary to the skillet. Stir everything together, letting the garlic cook for about 1 minute. Be careful not to burn it!
- Once the potatoes are done roasting, add them to the skillet with the steak. Pour over the remaining 2 tablespoons of melted butter and toss everything to coat.
- Cook for another 2-3 minutes, allowing the flavors to meld together. Taste for seasoning and adjust if needed.
- Serve hot, garnished with additional fresh herbs if desired. Enjoy!
- Prep Time: 10
- Cook Time: 30