Ingredients:

  • 1.5 lb sirloin steak, cut into 1-inch cubes
  • 1 lb baby gold potatoes, quartered
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp dried thyme

Instructions:

  1. Cut the sirloin into uniform 1-inch cubes and quarter the baby potatoes. Pat the steak dry with paper towels and season both the beef and potatoes with salt, pepper, and garlic powder.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add steak bites in a single layer and sear undisturbed for 2 minutes per side until a mahogany crust forms. Remove steak to a plate and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the potatoes and cook, stirring occasionally, for 8–12 minutes until golden-brown and fork-tender.
  4. Reduce heat to medium. Return the steak and any accumulated juices to the pan. Add the butter, minced garlic, and thyme. Stir constantly for 1–2 minutes until the butter is melted and fragrant.
  5. Toss in the fresh parsley just before removing from heat to keep the color vibrant.