Steak Bites with Garlic Butter Potatoes (Italian Seasoning)

steakbitesgarlicbutterpotatoes2 Garlic Butter Steak bites and Potatoes combine seasoned, juicy steak bites with crispy potatoes and fresh herbs cooked in a garlic butter sauce flavoured with Worcestershire, beef bouillon, sherry and rosemary. It's an entire meal done in one pan and ready in 30 minutes.

1 lb top sirloin steak
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme
½ tsp. smoked paprika
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1½ lbs baby potatoes, cut in half
2 Tbsp. extra-virgin olive oil
6 Tbsp. butter
1 yellow onion, diced
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice, freshly squeezed
1 tsp. beef bouillon paste
2 Tbsp. fresh rosemary, diced
6 cloves garlic, minced
2 Tbsp. fresh parsley, diced

Pat the steak dry with paper towels. Then cut the steak into bite-sized pieces and place in a large bowl. Add onion powder, garlic powder, dried thyme, smoked paprika, sea salt and black pepper. Mix everything together, ensuring that the meat is covered in the seasonings. Set aside.

Warm a large cast iron skillet over medium-high heat. Allow the pan to get nice and hot, about 2-3 minutes. Drizzle 1-2 Tbsp. of olive oil and 2 Tbsp. of butter. Allow the butter to melt, then add the steak cubes in a single layer. Sear for 2-4 minutes per side. (Cook in batches if needed so as to not overcrowd the pan.)

Remove the steak from the skillet and place onto a plate. Add the potatoes to the skillet and season with salt and pepper. Cook for 8-10 minutes, until the potatoes become fork tender, but not mushy.

Add in remaining butter and allow it to melt, then add in the diced onions. Cook for 3-4 minutes, then add in the Worcestershire sauce, lemon juice, beef bouillon paste, rosemary and minced garlic. Continue to cook for an additional 1-2 minutes, until fragrant.

Add the steak bites back into the pan and mix everything together so that everything is coated in the sauce. Remove from heat and garnish with fresh parsley.

Makes 4 servings.

Cook's Notes:

Choose a well-marbled piece of steak for the best results. It also contains more fat, which we need for searing and the sauce itself. A good steak will make this recipe even better.
Cut the steak into uniform bite-size pieces, roughly one-inch cubes, to ensure even cooking.
You want to blot out as much moisture as possible so the meat actually sears instead of steaming. If you have time, I highly recommend placing your seasoned steaks on a wire rack and refrigerating them for at least an hour or two to get even more of that moisture out.
Try to use fresh thyme and rosemary if you can, but dried herbs work, too.