When I first encountered this recipe for Steak Bites and Potatoes, I was instantly transported back to a cozy weekend at my grandparents’ farm. Grandpa would always whip up hearty meals that brought everyone together, and his steak and potatoes were a family favorite. The aroma of sizzling steak and buttery potatoes filled the air, drawing us all to the table. This recipe captures that same warmth and comfort, perfect for a casual family dinner or a gathering with friends.
Steak Bites and Potatoes is an incredibly satisfying dish that combines tender, flavorful steak with golden, crispy potatoes. The marinade of lemon juice, olive oil, Worcestershire sauce, and apple cider vinegar infuses the steak with a tangy and savory flavor, while garlic and onion powder add a delicious depth. Cooking the potatoes until they are perfectly fork-tender ensures they absorb all the rich flavors from the skillet, making each bite a delightful experience.
One of the best things about this recipe is its versatility. While beef sirloin or tenderloin is recommended, you can easily substitute with other cuts of beef or even try it with chicken for a different twist. For those who love a bit of heat, adding a pinch of red pepper flakes to the marinade can give the dish a spicy kick. If you’re a fan of herbs, sprinkling fresh rosemary or thyme over the potatoes as they cook adds a wonderful aroma and flavor.
A little grated Parmesan cheese on top before serving elevates this dish to another level, giving it a touch of creamy saltiness that pairs beautifully with the savory steak and crispy potatoes. Whether you stick to the classic version or try out some variations, Steak Bites and Potatoes is a recipe that’s sure to become a favorite in your household.
Making Steak Bites and Potatoes
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Ingredients
- 1 pound sirloin or tenderloin beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 2 tablespoons lemon juice, fresh
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, ground
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 pounds cubed potatoes (1-inch pieces)
- 1 tablespoon apple cider vinegar
- 2 minced garlic cloves
- 2 tablespoons butter
- 1/4 cup Parmesan cheese, freshly grated (optional for serving)
Directions
- Cut the beef into small, bite-sized pieces, trimming off any excess fat. Put the pieces in a shallow dish or resealable plastic bag.
- Combine the lemon juice, olive oil, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Pour over the steak, mixing well to coat evenly. Seal or cover and refrigerate for 1 to 8 hours.
- Boil salted water in a large pot. Add the cubed potatoes and cook for approximately 10 minutes until tender but still firm. Drain and set aside.
- Heat a large skillet on medium-high. Cook half of the marinated steak with tongs, leaving the marinade behind, until browned and seared, stirring occasionally. Remove and set aside. Repeat with the remaining steak, avoiding overcrowding the skillet.
- Return all cooked steak to the skillet. Add the butter and minced garlic, sautéing for about 1 minute. Add the cooked potatoes, cooking for 3 to 5 minutes until the potatoes are lightly browned.
- Serve immediately, optionally topped with freshly grated Parmesan cheese.
FAQs:
Can I use a different type of beef for this recipe?
Yes, you can use other cuts of beef like ribeye or New York strip if you prefer. However, keep in mind that different cuts may alter the tenderness and cooking time.
How can I make this recipe if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute it with soy sauce or a mix of soy sauce and a little bit of fish sauce for a similar flavor profile.
What type of potatoes work best for this recipe?
Russet potatoes are a great choice for this recipe due to their starchy texture, which helps them brown nicely. However, you can also use Yukon Gold or red potatoes for a slightly different texture.
Can I prepare the steak bites and potatoes ahead of time?
Yes, you can marinate the steak bites and boil the potatoes ahead of time. When ready to serve, simply sauté the steak and potatoes together as directed in the recipe.
Is there a way to make this recipe lower in calories?
To make this recipe lower in calories, you can reduce the amount of butter used or substitute it with a lower-calorie cooking spray. Additionally, you can skip the optional Parmesan cheese topping.
How can I add more flavor to the potatoes?
To add more flavor to the potatoes, you can toss them with some additional spices like paprika, rosemary, or thyme before sautéing. A splash of lemon juice at the end can also enhance the overall flavor.
Steak Bites and Potatoes
Ingredients
- 1 pound beef sirloin or tenderloin
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds potatoes cubed into 1-inch pieces
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/4 cup freshly grated Parmesan cheese optional, for serving
Instructions
- Slice the steak into small, bite-sized pieces, removing any extra fat. Place the pieces in a resealable plastic bag or a shallow dish.
- Add lemon juice, olive oil, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and black pepper to the steak. Mix well to coat evenly. Cover or seal and refrigerate for at least 1 hour, up to 8 hours.
- In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 10 minutes, until they are fork-tender but not falling apart. Drain and set aside.
- Heat a large skillet over medium-high heat. Using tongs, cook half of the marinated steak, leaving the marinade behind. Stir occasionally until the steak is browned and seared. Remove and set aside. Repeat with the remaining steak, ensuring not to overcrowd the skillet.
- Return all the cooked steak to the skillet. Add butter and minced garlic. Sauté the garlic for about 1 minute, then add the cooked potatoes. Cook for 3 to 5 minutes until the potatoes are slightly browned.
- Serve immediately, optionally topping with grated Parmesan cheese.
