Garlic Butter Steak Bites with Potatoes (Printable Version)
Tender steak cubes and baby potatoes simmered in savory garlic butter sauce for an easy, hearty meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1.5 lbs baby potatoes, halved or quartered if large
03 - 1 small yellow onion, diced
04 - 2 tablespoons fresh parsley, chopped for garnish
→ Fats & Dairy
05 - 5 tablespoons unsalted butter, melted
→ Aromatics & Seasonings
06 - 6 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/4 teaspoon crushed red pepper flakes
→ Other
13 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Sear steak cubes for 1-2 minutes until browned on all sides, working in batches to avoid overcrowding the pan. Transfer seared steak to the slow cooker.
02 - Add halved baby potatoes and diced yellow onion to the slow cooker with the seared steak.
03 - In a small bowl, whisk together melted butter, minced garlic, salt, black pepper, smoked paprika, dried thyme, dried rosemary, and crushed red pepper flakes until well combined.
04 - Pour the garlic butter mixture evenly over the steak and potatoes in the slow cooker. Stir gently to ensure all ingredients are thoroughly coated with the seasoning mixture.
05 - Cover and cook on LOW setting for 3.5 to 4 hours, or until potatoes are fork-tender and steak reaches desired doneness.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with chopped fresh parsley before serving hot.
# Expert Advice:
01 -
- The meat becomes impossibly tender while developing this gorgeous caramelized flavor that tastes like you spent hours over a hot stove
- Its one of those rare meals where the cleanup is just as effortless as the cooking itself
02 -
- Do not skip searing the steak first because that step creates the rich savory base that makes this taste like a restaurant dish
- Resist the urge to lift the lid too often because every time you do you add about 15 minutes to the cooking time
03 -
- Pat the steak completely dry before searing or it will steam instead of developing that beautiful brown crust
- Let the finished dish rest for about 5 minutes before serving so the sauce has time to thicken slightly