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