Ingredients
4 tablespoons (1/2 stick) unsalted butter, divided
1 pound baby potatoes, halved
1/2 teaspoon onion powder
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless sirloin steaks, cut into 1-inch cubes
4 cloves garlic, minced
1/2 teaspoon coarsely chopped fresh thyme leaves
2 tablespoons coarsely chopped fresh parsley leaves (optional)
Instructions
- Preheat the oven to 325ºF.
- In a large oven-safe or cast iron skillet, melt 2 tablespoons of butter over medium-high heat.
- Add halved baby potatoes, onion powder, 1/4 teaspoon salt, and black pepper. Toss to coat and place cut-side down.
- Cook undisturbed for 1–2 minutes until browning starts, then stir occasionally for 4 more minutes until well-browned and starting to soften.
- Transfer potatoes to a rimmed baking sheet in a single layer and place in the oven.
- Wipe out the skillet. Melt 1 tablespoon butter over medium-high heat.
- Add steak cubes in a single layer, season with remaining 3/4 teaspoon salt, and cook for 4–5 minutes, flipping occasionally, until browned and just cooked through.
- Reduce heat to low and stir in remaining 1 tablespoon butter, garlic, and thyme.
- Turn off heat, return potatoes to skillet, and toss everything to combine.
- Garnish with parsley if desired and serve immediately.
Notes
- Use ribeye or strip steak for a more tender result.
- Sprinkle parmesan on potatoes before returning them to the skillet for extra flavor.
- Substitute sweet potatoes for a sweeter flavor contrast.
- Add mushrooms, spinach, or bell peppers for more veggies.
- Make dairy-free by using a plant-based butter alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet, Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 1g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg
