Garlic Butter Steak Bites & Potatoes

Ingredients

• 1 1/2 pounds baby yellow potatoes (680 g), cut into 3/4-inch pieces
• 1 1/4 pounds sirloin steak (570 g), trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter (42 g)
• 4 garlic cloves, finely minced
• 1 teaspoon fine salt, divided, plus a little for the potato water
• 1/2 teaspoon ground black pepper, divided
• 3 tablespoons chopped fresh parsley

Method

1. 01

   Put the potato pieces in a saucepan, cover with cold water by about 1 inch, and lightly salt the water. Bring to a boil, then simmer for 7–9 minutes, until nearly tender but still holding their shape. Drain very well and let steam-dry for 2 minutes. Cut all pieces to a similar size so they finish together.

2. 02

   Meanwhile, pat the steak cubes thoroughly dry and season with 1/2 teaspoon of the measured salt and 1/4 teaspoon pepper. A dry surface helps them brown; do not put the raw steak onto a plate you will later use for serving without washing it.

3. 03

   Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the drained potatoes in one layer and cook for 7–9 minutes, turning every couple of minutes, until golden on several sides and tender through the center. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl.

4. 04

   Add the remaining tablespoon oil to the pan. Cook the steak in two uncrowded batches, letting each side brown before turning, about 3–5 minutes per batch depending on size and heat. Check several larger cubes with a thermometer inserted from the side; they should reach 145°F (63°C). Move cooked steak to a clean plate and rest for at least 3 minutes. Reduce the heat if the browned bits in the pan start to blacken.

5. 05

   Turn the heat to low and let the pan cool for a minute. Add the butter and garlic, stirring for 30–45 seconds until fragrant but not brown. If the garlic darkens immediately, remove the pan from the heat. Return the potatoes and turn them in the garlic butter for about 1 minute.

6. 06

   Once the steak has had its 3-minute rest, fold it and its juices into the potatoes off the heat. Add the parsley, taste, and serve among four plates. Avoid simmering the steak in the butter for several minutes, which can make the small pieces tough.

7. 07

   Sirloin gives a useful balance of tenderness and price; ribeye or strip steak can be used in the same amount. Do not substitute stew meat, which needs a longer cooking method. For larger batches, use a second pan or more batches rather than crowding the steak.

8. 08

   Refrigerate leftovers within 2 hours in a shallow covered container for up to 3–4 days. Reheat covered with a small splash of water until hot throughout and reaching 165°F (74°C); the steak will cook further during reheating.