Ingredients:
1 1/2 pounds sirloin steak, cut into bite-sized pieces
1 1/2 pounds baby potatoes, halved
4 tablespoons olive oil, divided
6 cloves garlic, minced
4 tablespoons unsalted butter, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions:
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Arrange the potatoes in a single layer on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until they are golden brown and tender.
While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces and cook until they are browned on all sides and reach your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set it aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.
Return the cooked steak to the skillet, tossing to coat it in the garlic butter sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
Remove the roasted potatoes from the oven and add them to the skillet with the steak, tossing everything together until well combined. Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat them evenly.
Serve the garlic butter steak and potatoes hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal | Servings: 4 servings