Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Difficulty Level: Easy
Servings: 4
Ingredients
For the Steak Bites
- 1½ pounds sirloin steak, cut into bite-sized cubes
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon chopped fresh parsley
For the Crispy Potato Wedges
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Garden Salad
- 4 cups mixed lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup shredded carrots
- ¼ cup cucumber slices
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potato Wedges
Preheat your oven to 425°F (220°C). Wash the potatoes thoroughly and cut them into evenly sized wedges. Place them in a large bowl and toss with olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper until evenly coated.
Arrange the wedges in a single layer on a baking tray lined with parchment paper. Bake for 30–35 minutes, flipping halfway through to ensure even browning. The wedges should be golden, crispy, and tender inside.
Step 2: Prepare the Steak
Pat the steak cubes dry using paper towels to remove excess moisture. Season generously with salt, pepper, paprika, thyme, and rosemary.
Heat olive oil in a large cast-iron skillet over medium-high heat. Once the pan is very hot, add the steak cubes in a single layer without overcrowding. Cook for 2–3 minutes per side until a rich golden crust develops.
Step 3: Make the Garlic Herb Butter
Reduce the heat to medium. Add the butter and minced garlic to the skillet. Stir continuously for about one minute until the garlic becomes fragrant but not browned.
Return all steak bites to the pan and toss them in the garlic butter. Sprinkle with freshly chopped parsley and cook for another minute until everything is coated beautifully.
Step 4: Assemble the Garden Salad
Combine the lettuce, tomatoes, cucumber, onion, and shredded carrots in a large serving bowl.
Whisk together olive oil, lemon juice, salt, and black pepper to create a simple dressing. Drizzle over the salad and toss gently just before serving.
Step 5: Serve
Arrange a generous serving of crispy potato wedges on each plate. Add a portion of garlic herb steak bites beside them and finish with a fresh garden salad. Garnish with extra parsley and serve immediately while hot.
Tips for Success
- Allow the steak to sit at room temperature for 20 minutes before cooking.
- Avoid overcrowding the skillet to achieve a perfect sear.
- Use a cast-iron skillet for the best caramelization.
- Flip the potato wedges halfway through baking for even crispiness.
- Fresh herbs provide the best flavor, but dried herbs work well too.
- Let the steak rest for 3–5 minutes before serving to keep it juicy.
Variations
- Replace sirloin with ribeye for extra richness.
- Add grated Parmesan cheese to the potato wedges during the final five minutes of baking.
- Include avocado or feta cheese in the salad for extra creaminess.
- Add red pepper flakes to the garlic butter for a spicy kick.
- Serve with roasted vegetables instead of salad for a different side option.
Storage
Store leftover steak, potatoes, and salad separately in airtight containers. Refrigerate for up to 3 days. Reheat the steak gently in a skillet over medium heat. Reheat potato wedges in the oven or air fryer to restore crispiness. The salad is best enjoyed fresh.
Nutrition Information (Per Serving)
- Calories: 645 kcal
- Protein: 38 g
- Carbohydrates: 36 g
- Fat: 37 g
- Saturated Fat: 11 g
- Cholesterol: 112 mg
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 760 mg
- Potassium: 1,180 mg
- Vitamin A: 45% DV
- Vitamin C: 52% DV
- Calcium: 8% DV
- Iron: 28% DV