Food You Can Eat: Garlic Butter Steak Bites With Two Potatoes

I...I got nothing. This is very easy and tasty.

This is by no means the best image (no sweet potatoes shown) but it is from a website called The Paleo Running Momma and I couldn't resist.

First of all, I’m having a hard time believing I’m offering a variation of a recipe that we have seen before ( ) and MINE is the one that doesn’t come with a sauce. We live in a topsy-turvy world.

There are lots of recipes out there for steak tips and potatoes, but when I make this I use 1/2 potatoes and 1/2 sweet potatoes. I live in serious denial so for me the addition of sweet potatoes makes this a healthy meal.

This is really meant for 2 (we are hearty eaters and we have the Ravenous Hound) but you might well get leftovers out of it. If you do, they save pretty well for a day or two in the fridge, just warm them up again.

4 tbsp. butter, divided
1/2 lb. sweet potatoes
1/2 lb. Yukon Gold potatoes (don’t use russet; they’ll fall apart during the process)
5 garlic cloves, minced
1 tbsp. (you can never have enough) Herbes de Provence, or a blend of whatever you might have lying around, like oregano, rosemary, thyme, & etc.
A little cracked pepper
1 lb. of a good cut of steak

Before you do anything, cube but do not peel the potatoes so they’re about 1/2 inch. Cut the steak into 1-inch cubes. Both measurements are more or less, but attempt that.

This is so simple.

In your largest skillet melt 2 tbsp. of the butter over medim-high heat. Add everything on the ingredients list, except for the rest of the butter and the steak. Let everything just sit there for about 4 to 5 minutes, then stir it around and keep cooking for another 3 to 4 minutes. The potatoes should be “fork tender” and crisp on their edges but should not be blackened.

Scoop out the potatoes, add the remaining 2 tbsp. of butter, turn the heat up to high, let the butter melt, and add the little steak nibbles so they’re in an even layer, don’t just throw them in in a clump. This is very quick. Let them cook for 1 minute and then with a spatula flip them as fast as you can let them cook for another minute or 2, which should get them somewhere between medium-rare to medium. Take the skillet off the heat. The steak will continue cooking for a little longer while you add back in the potatoes. Stir this around and serve.  



  1. I found out what I’m having for dinner on Sat.

    Having made a lot of hash browns and home fries, I’ve found that there are two ways to cook  the potatoes on a pan to make them soft on the inside and crisp on the outside.

    1. Is to steam them.  Cover them for about 7-15 minutes at low temp before raising the heat to medium to crisp the outside.

    2. Microwave the pre cut potatoes for about 4-5 minutes (time to microwave is to avoid cooking them completely) then pan fry them.

    The first way is if I am not starving and have the luxury of steaming and the 2nd way is “cheating” and my usual way.

Leave a Reply