Description
This one-skillet dish combines tender sirloin steak bites with crispy Yukon Gold potatoes, all seared to perfection in a flavorful garlic-infused ghee. Designed for busy home cooks who refuse to compromise on quality, this recipe utilizes high-heat searing to lock in juices and create a savory crust. It is a hearty, balanced, and restaurant-quality meal that you can bring to the table in just 30 minutes, minimizing cleanup while maximizing deep, savory flavors.
Ingredients
1.5 lbs top sirloin steak, cut into 1-inch cubes
1 lb Yukon Gold potatoes, diced into 1/2-inch pieces
3 tablespoons ghee
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions
Heat 1 tablespoon of ghee in a large cast-iron skillet over medium-high heat.
Add the diced potatoes to the skillet in a single layer and cook undisturbed for 3-4 minutes to develop a crust.
Continue cooking the potatoes, stirring occasionally, for another 8-10 minutes until golden and fork-tender, then remove them from the pan.
Add the remaining 2 tablespoons of ghee to the same skillet over high heat.
Season the steak cubes with salt, pepper, and paprika, then add them to the hot pan.
Sear the steak for 2-3 minutes per side until browned and cooked to desired doneness.
Reduce heat to low, add the minced garlic, rosemary, and thyme to the skillet, stirring for 1 minute until fragrant.
Return the potatoes to the skillet, toss everything together to coat in the garlic butter, and garnish with fresh parsley before serving.
Notes
Ensure the steak is dry before searing for the best crust. If using a standard pan, do not overcrowd the skillet or the steak will steam instead of sear. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Pan-searing
- Cuisine: American