Description
Savor the irresistible combination of juicy steak bites and crispy potatoes in this quick and delicious recipe. Perfect for busy weeknights or special gatherings, this dish is bursting with flavor and easy to prepare. With tender sirloin marinated to perfection, paired with golden, crunchy potatoes, it’s a satisfying meal that will leave everyone asking for more.
Ingredients
Scale
- 1 lb sirloin steak
- 1 lb baby Yukon Gold potatoes (or red potatoes)
- 2 tbsp olive oil (plus more for cooking)
- 2 tsp garlic powder
- Salt and pepper to taste
- 3 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, Worcestershire sauce, honey, garlic powder, salt, and pepper.
- Marinate the Steak: Cut the sirloin steak into bite-sized pieces and toss in the marinade. Let it sit for at least 30 minutes.
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Potatoes: Cut the baby potatoes in halves or quarters. Toss them in olive oil, garlic powder, salt, and pepper.
- Bake Potatoes: Spread seasoned potato halves on a baking sheet lined with parchment paper and bake for about 25 minutes until golden brown and crispy.
- Cook Steak Bites: In a skillet over medium-high heat, add olive oil. Sear marinated steak bites for about 3 minutes on each side until cooked to your preference.
- Serve: Plate the steak bites alongside the crispy potatoes and garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
Keywords: - For added flavor, try substituting different herbs or spices based on your preference. - You can use chicken or tofu instead of steak for a different twist on this dish. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for best results.