Steak Bites and Potatoes

Steak and potatoes are the perfect comfort food. Tender steaks are marinated and sautéed to perfection, then served with crispy potatoes that are partially baked for the desired texture. This hearty and satisfying meal is perfect for any day of the week.

There’s nothing quite like a big, satisfying meal, and these steak and potatoes hit the spot. From the tender steak to the crispy golden potatoes, this dish is sure to please the heart. Whether you’re looking for a quick and easy weeknight meal or want to impress your guests with a tasty and impressive meal, these steak and potatoes are perfect. the best part? They’re super simple to make, with just a few ingredients and easy-to-follow instructions. So put on your apron, fire up your frying pan and get ready to indulge in this ultimate meat and potato dish that will satisfy your appetite and leave your taste buds wanting.

marinated

Marinating steak cubes is an important step in this recipe that cannot be ignored. The marinade helps infuse flavor and tenderize the meat, resulting in a juicy, flavorful steak. If you have time, it is best to marinate the steak for 8 hours to allow the flavor to fully penetrate the meat. This will give you the best flavor and texture. But if you’re short on time, even an hour of marinating can make a huge difference in the flavor of your dish.

potato options

You have a lot of flexibility in which type of potatoes to use in this recipe:

Waxy Potatoes: (New Potatoes, French Fingerling, Red Bliss, Baby Potatoes) These hold their shape better during cooking and hold their shape better.
Russet Potatoes: These potatoes are higher in starch, resulting in a crispy, golden-brown exterior.

At the end of the day, it all comes down to personal preference. Whether you choose waxy or russet potatoes, the key is to cut them into bite-sized pieces. This will ensure they cook evenly and are the perfect size for your steak. So feel free to experiment and find your own favorite potato variety.

service suggestion

These Steak and Potatoes are the perfect main dish and can be served on their own. You can also pair them with a fresh green salad for a complete meal. Add a little Sriracha sauce or a side of garlic bread for extra flavor.

Tips and Tricks

remove excess fat Or extract tendons from steaks before cooking for the best texture.
Don’t overcrowd the skillet As you cook the steaks, make sure they are evenly browned.
Toss your potatoes with your favorite herb Or add spices before standard roasting for extra flavor.
Let the Steak Bites Marinate At least an hour for best flavor.

frequently asked questions

Can I use a different cut of steak?

Yes, you can use any steak you like, but keep in mind that cooking times may vary.

Can I use frozen potatoes?

Yes, you can use frozen potato cubes, but keep in mind that they may not have the same texture as fresh potatoes.

Can I cook potatoes differently?

Yes, you can bake potatoes in the microwave for 4-5 minutes or in a 400°F oven for 10-15 minutes.

Overhead view of cast iron skillet filled with steak cubes and potatoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious steak recipes:

A close up view of a wooden spoon filled with steak and potatoes.

Preparation time 15 minute

cooking time 25 minute

marinade (optional) 1 Hour

total time 1 Hour 40 minute

raw material

1 pound sirloin steak or sirloin
2 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Salt
1/2 teaspoon Black pepper
2 pound Potato cut into 1-inch pieces
2 tablespoon butter
2 clove garlic broken
1/4 cup Freshly grated Parmesan cheese service (optional)

instruct

Cut the steak into bite-sized pieces, trimming any excess fat or tendon. Marinate steak cubes in a gallon-size resealable plastic bag or in a shallow bowl.
Add the lemon juice, olive oil, Worcestershire sauce, vinegar, onion powder, garlic powder, salt, and black pepper to the steak bag or bowl. Stir to coat, cover, or seal, then refrigerate for 1 to 8 hours.
Bring a large pot of salted water to a boil. Add diced potatoes and cook about 10 minutes or until fork tender but not mushy. Drain and set aside.
Heat a large skillet over medium-high heat. Using tongs, transfer half of the marinated steak to the skillet, leaving excess marinade. Cook, stirring occasionally, until the steak is charred and browned. Remove from skillet and set aside. Cook the remaining half of the steak, being careful not to overcrowd the meat.
Return the previously cooked steak to the skillet. Add the butter and crushed garlic to the skillet with the steak. Roast the garlic for 1 minute, then add the softened cooked potatoes. Saute for 3 to 5 minutes, until the potato cubes are lightly browned.
Sprinkle with grated Parmesan cheese (optional) while hot.