Garlic Butter Steak Bites with Roasted Potatoes & Green Beans

Prep Time: 15 mins | Cook Time: 25 mins | Servings: 4

Introduction

Garlic butter steak bites with potatoes are a fast, satisfying weeknight dinner that delivers steakhouse flavor with minimal effort. Tender cubes of steak sear quickly for a browned crust, then get tossed in a rich garlic butter that coats every bite. Crispy roasted potatoes and crisp-tender green beans round out the plate for a balanced, one-pan-friendly meal. The buttery, garlicky sauce ties everything together without feeling heavy. Quick tip: pat the steak very dry and cook in batches over high heat for the best crust and juicy centers.

Ingredients

• 1.25 lb (570 g) sirloin or ribeye steak, cut into 1-inch (2.5 cm) cubes
• 1 lb (450 g) baby potatoes, halved
• 1 cup (150 g) green beans, trimmed
• 3 tbsp (45 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 3 cloves garlic, minced
• 1 tsp (5 g) smoked paprika
• 1/2 tsp (2.5 g) dried thyme
• 1/2 tsp (2.5 g) salt, or to taste
• 1/4 tsp (1 g) black pepper
• 1/4 tsp (1 g) red pepper flakes (optional)
• 1 tbsp (15 ml) fresh lemon juice (optional, for finishing)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Roast the potatoes: Heat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, pepper, and smoked paprika. Spread on a sheet pan and roast 20–25 minutes, flipping once, until golden and crisp-edged.

2. Season the steak: Pat steak cubes very dry. Season with salt, pepper, and thyme. Let sit at room temperature for 10 minutes while potatoes finish.

3. Sear in batches: Heat a large skillet over medium-high. Add 1 tbsp butter. Sear steak bites in a single layer for 2–3 minutes per side until browned and cooked to preferred doneness. Transfer to a plate; repeat if needed.

4. Make garlic butter: Reduce heat to medium. Add remaining butter and minced garlic; stir 30 seconds until fragrant. Return steak to the pan along with any juices and toss to coat. Add red pepper flakes if using.

5. Cook green beans: While steak finishes, boil a small pot of water. Blanch green beans 3–4 minutes until crisp-tender; drain and season lightly with salt.

6. Assemble: Plate roasted potatoes and green beans. Spoon steak bites over the top and drizzle with the pan butter. Finish with lemon juice and chopped parsley.

7. Serve: Serve immediately while hot. For meal prep, store components separately in airtight containers and combine just before reheating for best texture.

FAQs

Which steak cuts work best?

Ribeye, sirloin, or tenderloin sear well and stay tender. Avoid very lean cuts like flank or round, which can turn chewy in quick sears.

How do I keep the steak juicy?

Dry the cubes thoroughly, sear over high heat without crowding, and rest the steak a few minutes before serving so juices redistribute.

Can I make this as a sheet-pan dinner?

Yes. Roast potatoes for 15 minutes at 425°F (220°C), then add seasoned steak bites and green beans and cook about 10 minutes more, tossing once.

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