Whole 30 One-Pan Garlic Butter Steak Bites and Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb baby yukon gold potatoes, halved
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 ½ lb sirloin steak, cut into 1-inch cubes
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the steak cubes dry with paper towels and season with garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly and set aside while you start the potatoes.
- 2
Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed for 5–6 minutes, until the cut sides are deep golden brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!