This dish is a rustic yet refined pairing of juicy, pan-seared steak bites and buttery crushed potatoes, finished with a sprinkle of fresh herbs. It’s the kind of meal that feels indulgent without being fussy—perfect for a cozy dinner at home or a casual gathering where flavor takes center stage. The steak is cut into bite-sized pieces, marinated briefly for depth, then seared until caramelized and tender. The potatoes, golden and creamy, are crushed rather than mashed, giving them a satisfying texture that soaks up the buttery herb infusion.
The contrast of textures—the crisp edges of the steak against the soft, buttery potatoes—makes every bite memorable. This recipe is versatile, comforting, and packed with flavor, ideal for anyone who loves hearty, well-balanced meals with a touch of elegance.
INGREDIENTS:
For the Steak Bites:
- 500g beef steak (sirloin, ribeye, or tenderloin), cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp paprika
- Salt to taste
- 1 tbsp butter (for searing)
- 1 tsp chopped fresh rosemary or thyme (optional)
For the Crushed Potatoes:
- 4 medium yellow potatoes (Yukon Gold or similar)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
- 1 clove garlic, minced (optional)
- 1 tbsp cream or milk (optional, for extra creaminess)
INSTRUCTIONS:
- Prepare the Steak Marinade:
- In a bowl, combine soy sauce, Worcestershire sauce, olive oil, garlic powder, paprika, black pepper, and a pinch of salt.
- Add the steak cubes and toss to coat evenly.
- Let marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge.
- Cook the Potatoes:
- Wash and boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and let them cool slightly.
- Using the back of a spoon or a potato masher, gently crush each potato—don’t mash completely; you want texture.
- In a skillet, melt butter with olive oil over medium heat.
- Add garlic (if using) and sauté briefly.
- Add the crushed potatoes and season with salt and pepper.
- Cook until the edges are golden and slightly crisp, turning occasionally.
- Stir in chopped parsley and a splash of cream or milk if desired. Keep warm.
- Sear the Steak Bites:
- Heat a heavy skillet or cast iron pan over high heat.
- Add butter and let it melt until foamy.
- Add the marinated steak bites in a single layer—don’t overcrowd the pan.
- Sear for 2–3 minutes on each side until browned and caramelized.
- Sprinkle with fresh rosemary or thyme during the last minute of cooking.
- Remove from heat and let rest for a few minutes.
- Plate and Serve:
- Arrange the crushed potatoes on a plate and top with the seared steak bites.
- Drizzle any pan juices over the top for extra flavor.
- Garnish with additional herbs or a sprinkle of flaky salt if desired.