I keep this garlic steak bites and potatoes recipe in my weekly lineup because it cooks in one skillet, is ideal for meal prep, packs protein, and is one of my husband approved meals.

Jump to Recipe

I can’t stop making this one skillet recipe because every bite has that caramelized crust from top sirloin or flank steak and the little roasted baby potatoes get crisp edges you didn’t know you needed. It’s the kind of dinner that feels impressive but comes together fast, so it’s my go-to when I’m juggling work and life and need Quick Meat Dinners on the table.

Meal Ideas Easy Simple like this keep my weeknights sane, and the leftovers somehow taste even better, which makes me suspicious but also very happy. Try it once and you’ll keep finding reasons to make it again.

Ingredients

Print Recipe (No Advertisments)

Top sirloin or flank steak: Lean protein, iron rich, hearty umami, browns quickly and adds beefy depth.
Baby potatoes: Starchy carbs, fiber packed skin, tender inside, soaks up flavors and crisps well.
Garlic: Strong flavor, allicin gives health benefits, sharp, makes dish savory and aromatic.
Olive oil: Heart healthy fats, fruity notes, helps sear and carries flavors without overpowering.
Unsalted butter: Adds richness and mouthfeel, saturated fats, browns for nutty flavor, not just fat.
Worcestershire and soy sauce: Umami saltiness from both, deepen savory notes, little boosts beefy caramelization.
Smoked paprika: Smoky warmth, mild sweetness, gives color and subtle BBQ like flavor.
Fresh parsley and lemon juice: Herbaceous freshness and bright acid, cuts richness and lightens each bite.

Ingredient Quantities

1 1/2 pounds top sirloin or flank steak, trimmed, cut into bite size pieces

1 pound baby potatoes, halved or quartered depending on size

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon cornstarch optional, helps crisp the steak

1 tablespoon Worcestershire sauce

1 tablespoon low sodium soy sauce

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1/4 teaspoon red pepper flakes optional for heat

2 tablespoons chopped fresh parsley

1 teaspoon fresh lemon juice optional, for brightness

How to Make this

Print Recipe (No Advertisments)

1. Prep everything: cut 1 1/2 pounds top sirloin or flank steak into bite size pieces and 1 pound baby potatoes into halves or quarters so they are about the same size; pat the steak dry with paper towels (don’t skip this or it wont sear right).

2. Toss the steak in a bowl with 1 tablespoon cornstarch if using, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; let sit 5 to 10 minutes to come slightly toward room temp.

3. Heat a large heavy skillet (cast iron is best) over medium-high heat and add 1 tablespoon olive oil. Add the potatoes cut-side down, season with a pinch more salt and pepper, and cook, stirring every few minutes, until golden and tender about 10 to 12 minutes. Remove the potatoes to a plate.

4. Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter to the hot skillet. When the butter foams, add the steak in a single layer, dont crowd the pan – work in batches if needed. Sear undisturbed 2 to 3 minutes, flip and cook another 1 to 2 minutes for medium-rare to medium. Cornstarch will help build a crisp crust.

5. When all steak is seared remove any excess oil if the pan is smoking, then return all the steak to the skillet. Add 4 cloves minced garlic, 1 tablespoon Worcestershire sauce, and 1 tablespoon low sodium soy sauce; stir and scrape the brown bits off the bottom to form a quick sauce.

6. Add the cooked potatoes back to the skillet, sprinkle 1/4 teaspoon red pepper flakes if you want heat, and toss everything together over medium heat so the flavors marry, about 1 to 2 minutes. Add the last 1 tablespoon butter to finish the sauce and coat everything.

7. Taste and adjust seasoning with more salt or pepper if needed, squeeze in 1 teaspoon fresh lemon juice if using for brightness, and fold in 2 tablespoons chopped fresh parsley just before serving.

8. Let the dish rest a minute so juices redistribute, then serve hot. Tip: dont overcrowd the skillet when searing, pat the meat dry beforehand, and use a hot heavy pan for the best crust.

Equipment Needed

1. Large heavy skillet (cast iron is best) — for searing steak and finishing everything in one pan
2. Chef’s knife — to cut the steak and halve/quarter the potatoes
3. Cutting board — youll want a sturdy one for meat and veg
4. Tongs (or a sturdy spatula) — to flip steak and toss the potatoes without crowding
5. Mixing bowl — to toss steak with cornstarch and seasonings
6. Paper towels — to pat the steak dry before searing, dont skip this
7. Measuring spoons — for cornstarch, spices, soy and Worcestershire sauces
8. Plate or shallow bowl — to rest cooked steak and hold potatoes between batches

FAQ

Can I use another cut of steak instead of top sirloin or flank?

Yes. Ribeye, skirt or hanger work too but cook times change. Ribeye has more fat so itll take a bit longer to crisp, skirt and hanger cook faster so watch them. Pat the meat dry, cut into even bites and if you want extra crust toss with the optional cornstarch.

How do I get the potatoes tender inside and crispy outside?

Parboil or microwave the halved potatoes 5-7 minutes first, drain and shake in the pot to rough up the edges. Then roast or pan sear in hot oil until golden. Dont overcrowd the pan, and add butter near the end for flavor.

How do I avoid overcooking the steak bites?

Use high heat, sear in batches so the pan stays hot, and dont move the steak constantly. Aim for medium rare to medium, about 2-3 minutes per side for bite sized pieces depending on thickness. Let them rest a few minutes after cooking so juices redistribute.

Can I make this ahead or freeze it?

You can cook the potatoes ahead and reheat, and you can fully cook steak but it wont be as crispy after reheating. For meal prep store steak and potatoes separately, reheat quickly in a skillet so you get some crisp back. Freezing is okay but texture suffers, reheating from frozen not recommended.

What can I use instead of soy sauce or Worcestershire if I need gluten free or lower sodium?

Use tamari or coconut aminos for gluten free, and choose low sodium versions to cut salt. If you dont have Worcestershire try a splash of balsamic with a little extra lemon juice for brightness.

Can I cook this on a sheet pan or in the oven instead of stove top?

Yes. Roast the potatoes at 425F until nearly done, then add seasoned steak bites on the pan and roast a few minutes until seared. It wont get the same pan crust as stovetop but its easy and less babysitting. Finish with garlic, butter and parsley tossed together.

The Best Garlic Steak Bites And Potatoes Recipe Substitutions and Variations

Top sirloin or flank steak: try ribeye for more marbling and richness, skirt or hanger steak for a great sear but a bit chewier, or thin sliced chuck steak if you want a cheaper option that’s tasty when marinated
Baby potatoes: swap with Yukon Golds or fingerlings for similar waxy texture, small red potatoes, or even halved new potatoes; you can use small sweet potatoes for a sweeter, different twist
Worcestershire sauce / low sodium soy sauce: use tamari for a gluten free substitute, coconut aminos for less salt and a touch of sweetness, or 1 tablespoon balsamic vinegar plus a pinch of salt for tangy umami
Smoked paprika: use regular paprika plus a pinch of cumin or a little chipotle powder to add smoke and heat, or try Aleppo pepper for a milder fruity heat

Pro Tips

1. Pat the steak super dry and let it sit out for about 10 to 15 minutes so its not fridge cold when it hits the pan, otherwise it will steam not sear. If you want precision use an instant read thermometer: about 125 to 130 F for medium rare, 135 F for medium.

2. Par cook the potatoes first if youre short on time or want guaranteed tender centers. A quick microwave blast for 3 to 4 minutes or a 7 to 10 minute simmer before the skillet step speeds things up and lets you focus on getting the outsides crisp.

3. Use a very hot heavy pan and dont crowd it. Lightly dust the steak with cornstarch and shake off the excess so you get a thin crisp crust, but dont pile pieces in or the temp will drop and you wont get good browning.

4. Add garlic and fresh herbs at the end, and finish with butter and a squeeze of acid. Garlic burns fast so add it right when you deglaze, then finish off with butter, parsley and a little lemon to brighten everything up. If the sauce is too salty use a splash of water or a tiny pinch of sugar to balance it.