Perfectly garlicky and oh-so-buttery! These steak bites just melt in your mouth, paired with crisp-baked fries!
4.8 stars (11 ratings)
Ingredients
1 ½poundsfingerling potatoes, halved lengthwise
4tablespoonscanola oil, divided
Kosher salt and freshly ground black pepper, to taste
2poundsthick-cut New York strip steak, cut into 1-inch chunks
3clovesgarlic, minced
5tablespoonsunsalted butter, cubed
2tablespoonschopped fresh parsley leaves
2teaspoonschopped fresh thyme
Instructions
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet. Add 2 1/2 tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine.
Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes. Add remaining 1 1/2 tablespoon canola oil.
Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about 6-8 minutes; set aside and keep warm.
To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley and thyme; season with salt and pepper, to taste.
Serve steak and fries immediately with garlic butter sauce.