Garlic Butter Steak Bites and Fries

February 13, 2019

Perfectly garlicky and oh-so-buttery! These steak bites just melt in your mouth, paired with crisp-baked fries!

Happiest of Valentine’s Day!

We are all in Jackson Hole, Wyoming right now, where it is snowing up a storm and Butters is flinging off his little snow boots! I just wish he knew I was doing it to protect his little paws.

But he just looks at me with his sad little puppy eyes, refusing to walk in the snow.

Anyway, if you guys are at home without the doggie boots situation, these garlic butter steak bites and fries need to be made pronto!

It’s the most perfect Valentine’s Day dinner (or weeknight dinner, really). It’s quick, simple and elegant, and it will surely impress anyone and everyone.

The steak bites get a quick sauté on the stovetop while your fries get roasted just perfectly right in the oven. When your steak is done, keep them warm, wrapped in some foil, as you make your garlic butter sauce in the pan drippings.

The pan drippings are gold here.

From there, you can spoon the garlic butter sauce on your steak and serve immediately. Although personally I wouldn’t mind some of the fries drenched in that sauce either.

Garlic Butter Steak Bites and Fries

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Perfectly garlicky and oh-so-buttery! These steak bites just melt in your mouth, paired with crisp-baked fries!

Ingredients:

1 1/2 pounds fingerling potatoes, halved lengthwise

4 tablespoons canola oil, divided

Kosher salt and freshly ground black pepper, to taste

2 pounds thick-cut New York strip steak, cut into 1-inch chunks

3 cloves garlic, minced

5 tablespoons unsalted butter, cubed

2 tablespoons chopped fresh parsley leaves

2 teaspoons chopped fresh thyme

Directions:

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes onto the prepared baking sheet. Add 2 1/2 tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine.

Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.

Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes. Add remaining 1 1/2 tablespoon canola oil.

Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about 6-8 minutes; set aside and keep warm.

To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley and thyme; season with salt and pepper, to taste.