Absolutely! That is a killer combination. The juicy, garlicky steak bites paired with crispy, cheesy, creamy smashed potatoes is a meal that feels indulgent and restaurant-quality, but is totally achievable at home.
Here are the complete recipes for both, designed to be made together.
Garlic Butter Steak Bites
These are quick, flavorful, and the garlic butter sauce is absolutely irresistible.
Ingredients:
· 1.5 lbs sirloin, ribeye, or tenderloin steak, cut into 1-inch cubes
· 2 tablespoons olive oil
· Salt and freshly ground black pepper
· 1 teaspoon smoked paprika (optional, for depth)
· 4 tablespoons unsalted butter
· 4-5 cloves garlic, minced
· 1 tablespoon fresh parsley, finely chopped
· (Optional) 1 tsp fresh thyme leaves or rosemary
Instructions:
- Prep the Steak: Pat the steak bites completely dry with paper towels. This is crucial for getting a good sear. Toss them in a bowl with olive oil, salt, pepper, and smoked paprika (if using).
- Sear the Steak: Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot. Add the steak bites in a single layer, ensuring they aren’t crowded (work in batches if needed).
- Cook: Sear for 1-2 minutes without touching, then flip and cook for another 1-2 minutes for medium-rare. For more well-done, cook a minute longer per side. Don’t overcook! Remove the steak bites to a plate.
- Make the Garlic Butter: Reduce the heat to low. Add the butter to the same skillet. Once melted, add the minced garlic and fresh herbs. Sauté for just 30-60 seconds until fragrant—be careful not to burn the garlic.
- Combine: Return the steak bites and any accumulated juices to the skillet. Toss everything in the garlic butter until coated and heated through. Taste and adjust seasoning.
- Serve: Garnish with fresh parsley and pour the garlic butter from the pan over everything.
Cheesy Smashed Potatoes
The perfect contrast in texture: crispy, craggy edges with a soft, fluffy interior, all covered in melted cheese.
Ingredients:
· 1.5 lbs small potatoes (Yukon Gold, Baby Red, or Fingerlings work best)
· 2 tablespoons olive oil
· Salt and freshly ground black pepper
· 1 cup shredded cheese (a blend like mozzarella/provolone, cheddar, or Italian mix works great)
· Optional Toppings:
· Sour cream or Greek yogurt
· Sliced green onions or chives
· Cooked, crumbled bacon
· A dollop of garlic aioli
Instructions:
- Cook the Potatoes: Place the whole potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain completely and let them cool just until you can handle them.
- Prep for Baking: Preheat your oven to 425°F (220°C). Drizzle a large baking sheet with olive oil.
- Smash the Potatoes: Arrange the boiled potatoes on the baking sheet, spacing them out. Use the bottom of a heavy glass, a mug, or a potato masher to gently press down on each potato until it’s flattened to about ½-inch thick. They will look craggy—that’s good!
- Season and Bake: Brush the tops of the smashed potatoes generously with olive oil. Season liberally with salt and pepper. Bake for 20-25 minutes, or until the edges are brown and crispy.
- Add Cheese and Melt: Remove the baking sheet from the oven. Sprinkle the shredded cheese evenly over the top of each potato. Return to the oven for 3-5 minutes, just until the cheese is melted and bubbly.
- Serve: Use a spatula to transfer the cheesy smashed potatoes to a plate. Top with your favorite optional toppings.
Pro-Tips for a Flawless Meal
· Timing is Everything: This is the key to having both dishes hot and ready at the same time.
- Start boiling the potatoes for the smashed potatoes first.
- While they boil, you can cut your steak and prepare the other ingredients.
- Once the potatoes are in the oven for their initial bake, start cooking the steak bites. The steak comes together very quickly.
- The steak bites can rest while you add the cheese to the potatoes for their final melt.
· Don’t Crowd the Pan: For the steak bites, crowding the skillet will steam them instead of searing them. Get that beautiful, brown crust by working in batches.
· Dry Potatoes are Crispy Potatoes: After boiling, let the potatoes steam dry in the colander for a minute or two. The less surface moisture, the crispier they will get.
· Get Creative with Flavors:
· For the Steak: Add a splash of soy sauce or Worcestershire to the garlic butter for a savory umami kick.
· For the Potatoes: Toss them with garlic powder or grated Parmesan cheese before baking.
Serve this dynamic duo straight from the skillet and baking sheet for a truly memorable and delicious dinner. Enjoy