•INGREDIENTS:
1 1/2 pounds sirloin steak, cut into bite-sized pieces
1 1/2 pounds baby potatoes, halved
4 tablespoons olive oil, divided
6 cloves garlic, minced
4 tablespoons unsalted butter, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped for garnish
•INSTRUCTIONS:
Preheat the Oven: Set your oven to 400°F (200°C) to get it nice and hot for roasting.
Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, a good pinch of salt, and pepper. Spread them out in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they turn golden brown and become tender.
Cook the Steak: While the potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook, stirring occasionally, until browned on all sides and cooked to your preferred level of doneness, about 5-7 minutes. Once done, remove the steak from the skillet and set it aside.
Make the Garlic Butter Sauce: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Mix in the dried thyme, rosemary, and oregano, stirring constantly to release their flavors.
Combine Steak and Sauce: Return the cooked steak pieces to the skillet and toss them in the garlic butter sauce, ensuring each piece is well-coated. Let it cook for an additional 2-3 minutes to meld the flavors together.
Add Roasted Potatoes to the Skillet: Remove the roasted potatoes from the oven and add them to the skillet with the steak. Gently toss everything together to ensure the steak and potatoes are fully coated in the delicious garlic butter sauce.
Final Touch: Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat everything
