Steak And Potato Bites Recipes

SIRLOIN STEAK AND POTATO BITES

Steps:

• In a large saute pan, melt 1 Tablespoon butter and olive oil over medium high heat.
• In a small bowl combine, salt, pepper, onion powder and garlic powder. Set aside.
• Once oil is shimmering, add potatoes to the pan in a single layer and sprinkle them with 1/2 the seasoning mixture. Cook for around 4-5 minutes.
• While potatoes cook, toss steak bites in Montreal Steak Seasoning.
• Turn the potatoes and sprinkle with remaining seasoning. Cook for 4-5 more minutes. Remove from pan to a bowl and cover with foil. Set aside.
• Melt 1 Tablespoon butter and add steak bites in a single layer. Cook for 2-3 minutes for medium rare (or a little long if you'd like it more well done). Turn frequently to brown all sides- this goes fast!
• During the last minute of cooking add potatoes back into the pan.
• Rest for 2 minutes and serve immediately with a sprinkle of parsley for garnish.

GARLIC STEAK BITES WITH POTATOES

Steps:

• In a large bowl combine soy sauce, olive oil, balsamic vinegar, sriracha, and Worcestershire sauce; whisk until combined.
• Add steak bites to the marinade. Stir together and set aside to marinate.
• Set a large 12-inch skillet over medium-high heat.
• Add 1 tablespoon olive oil and 1 tablespoon butter.
• When oil is hot and butter is melted, add potatoes to the skillet; season with salt and pepper, and cook for about 15 minutes, stirring frequently, until potatoes are cooked and tender. Remove potatoes from skillet and transfer to a plate; set aside.
• Wipe down the skillet and set it back over medium heat; add the remaining 2 tablespoons butter, garlic, dried thyme, and dried rosemary.
• Remove steak bites from marinade and shake off excess. Add the steak bites to the hot skillet, in one layer.
• Cook for about 1 to 2 minutes on each side, or until browned.
• Add the potatoes back to the skillet and heat through.
• Taste for salt and adjust accordingly.
• Remove from heat.
• Garnish with parsley and add a sprinkle of parmesan cheese over the potatoes.
• Serve.

AIR FRYER STEAK BITES AND CRISPY POTATOES RECIPE

Steps:

• Preheat the Air Fryer to 390° (or 400 if yours will go to that.)
• Cut the meat into 3/4" cubes, and toss the meat with 1 tablespoon of olive oil then sprinkle the seasoning salt over the mean. Set aside.
• Place the butter and grated garlic in a microwave-safe dish.
• Bring a pot of water to boil, and boil the potatoes for 5- 7 minutes to blanch the potatoes so they are just partially cooked.
• Drain the water away and toss with the remaining tablespoon of olive oil.
• Spray the bottom of the air fryer just before you are ready to add in the steak and potatoes with spray oil to prevent the meat from sticking.
• Add the steak first, then place the potatoes on top. Cook for 10 minutes, shaking at 5 minutes. If you want your meat more rare remove the meat, and let it rest while the potatoes continue to cook for 10 minutes.
• If you want your beef to finish more towards medium you will leave the meat in for about 14 minutes.
• The best way to get the meat to the temperature you desire is to use a thermometer to test it.
• Once done pull the meat and potatoes out and let the meat rest for 5 minutes. While the meat is resting place the butter/garlic dish in the microwave for 30 seconds to melt it.
• Once the meat has fully rested, plate up and drizzle a little butter over the top. Sprinkle fresh parsley over the top and serve.

STEAK AND POTATOES

Steps:

• Prepare potatoes and steak. Rub the steak rub (or salt and pepper) over the meat and let rest for 10-15 minutes while you cook the potatoes. Then cut into 1 inch cubes.
• Heat cast iron skillet over medium heat. Add the olive oil and 1-2 Tablespoons butter. Once butter has melted, add the potatoes into the skillet. Cook for a minute and then sprinkle Italian seasoning, salt and pepper over top. Cook for 10-12 more minutes (or until fork tender), stirring frequently to prevent burning. Set aside on a plate once cooked.
• Turn the heat to medium high heat and add in another Tablespoons of butter with the steak cubes and garlic. Place evenly on the pan and let sear for 1 minute and then flip with a fork or spatula to the other side. Cook an additional 1-2 minutes or until golden brown and no longer pink. Be careful to not over cook.
• Add the potatoes back into the skillet and remove from the heat. Top with fresh herbs if desired. Serve while warm.

STEAK AND POTATOES IN OVEN RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a baking sheet with cooking spray and line with foil.
• In a large mixing bowl, combine all your ingredients except for the steak sauce.
• Transfer to your greased baking sheet, then grease all your ingredients with cooking spray.
• Bake steak until it is cooked to your preference and the potatoes are soft and tender, roughly an hour.
• Baste your beef with the steak sauce frequently.
• Serve the oven baked steak and potatoes immediately garnished with thyme sprigs.

STEAK AND POTATO BITES

Steps:

• For steak, season both sides liberally with Montreal seasoning and salt. Let rest at room temperature while your grill preheats. Preheat grill to medium-high heat. Grill steak over direct heat for 5-6 minutes per side or until an instant read thermometer comes out reading 145˚ F. (for medium rare) in the thickest part of the steak. Remove steak from grill and let rest, covered in foil.
• For potatoes, wash potatoes well and slice into coins about 1/8'' thick, about as thick as a nickel. Heat oil in a large cast iron skillet over medium-high heat. Once oil is hot, add potatoes in a single layer and fry for a few minutes per side. Flip to ensure even cooking. Potatoes should get golden brown and crispy on both sides, but tender in the center. Remove potatoes and let drain on a few paper towels and season with salt.
• For sauce, stir together cream fraiche with lemon juice, chives, and a pinch of salt.
• To assemble bites, slice steak against the grain with a sharp knife into thin slices. Add a dollop of cream fraiche to each crispy potato and top with a slice or two of thinly sliced steak. Garnish with chives and serve immediately.
• This can easily be served as a full dinner with sliced steak, potatoes, and sauce on top. Serve with a grilled veggie to round out the plate.

SKILLET STEAK BITES WITH POTATOE

Steps:

• Add marinade ingredients to a large mixing bowl and whisk together. Add steak pieces to the marinade and use your hands to toss until coated. Set aside.
• Place a large skillet over medium heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Heat until butter is melted.
• Add potatoes to skillet and stir to coat. Spread into an even layer and cook for 5 minutes.
• Stir potatoes and continue to cook for another 15-20 minutes, stirring every 3-4 minutes, until the potatoes are fork-tender and crispy. Season with salt and pepper, stir the potatoes, and then transfer to a bowl.
• To the same skillet, add 2 Tbsp butter, garlic, Italian seasoning, and red pepper flakes. Stir until butter is melted. Increase heat to medium-high.
• Add steak pieces to the skillet. Cook for 6-8 minutes, stirring occasionally. The marinade and garlic butter will make a really yummy pan sauce.
• At this point, you have 2 options for finishing up your meal.Option 1) Add the potatoes back to the skillet and toss in the pan sauce. Option 2) Plate the cooked steak and potatoes and spoon the pan sauce as desired over your meal.
• Sprinkle with chopped parsley and serve immediately.

STEAK MEDALLIONS WITH POTATOES

Steps:

• Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
• Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
• Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
• Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.