Ingredients
Equipment
Method
- In a small bowl, mix together the salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the mixture evenly into two equal portions, then set aside.
- In another small bowl, mix together the softened butter with the minced garlic and fresh herbs until you combine them well. Set this aside.
- In a large bowl, combine the cubed beef with the Worcestershire sauce, browning sauce (if you are using it), and half of the spice mixture. Toss until the beef is evenly coated all over.
- Parboil the diced potatoes in boiling water for 5 to 6 minutes, just until they begin to soften. Drain the potatoes and set them aside. Once cooled, season them with the other half of the seasoning mixture and 1 tablespoon olive oil. Toss to coat all over.
- In a large skillet set over medium-high heat, add the remaining tablespoon of oil. Once the oil is hot, sear the steak for 5 to 7 minutes until browned on all sides. Transfer the steak to a plate and set it aside. In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until the potatoes are golden and fork-tender.
- Add the steak back to the skillet with the potatoes, then stir in the garlic herb butter. Toss everything together, making sure the steak and potatoes absorb all the buttery flavor. Garnish with red pepper flakes and parsley before serving.
Nutrition
Notes
Store leftover steak bites and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oiled pan set over medium-low heat or in an oven preheated to 350°F for 8 to 10 minutes, until warmed through.