Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved or quartered potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and the chopped rosemary (if using). Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.
- Marinate the Steak: While the potatoes are roasting, prepare the steak. In a medium bowl, combine the steak cubes with 2 minced garlic cloves, 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients, or refrigerate for up to 30 minutes for deeper flavor.
- Assemble Skewers (Optional): If making skewers, thread the marinated steak cubes onto skewers, alternating with pieces of red onion and red bell pepper. This step is optional; you can also cook the steak bites and vegetables separately in the pan.
- Cook the Steak Bites: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once shimmering, add the steak skewers or individual steak bites to the pan, ensuring not to overcrowd it. You may need to cook in batches. Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness. For the last minute of cooking, add the remaining 3 minced garlic cloves to the pan and sauté until fragrant, tossing with the steak. Remove the steak from the pan and let it rest on a cutting board or plate for 5 minutes. This allows the juices to redistribute, keeping the steak tender.
- Cook the Mixed Vegetables: While the steak is resting, if you didn’t cook the red onion and bell pepper with the steak, add them to the same skillet or a separate pan. Add the green beans and carrots to the pan with a splash of water (about ¼ cup). Cover and steam for 3-5 minutes, or until tender-crisp. Alternatively, you can blanch them in boiling water. Drain any excess water. Stir in the frozen peas and cook for another 1-2 minutes until heated through. Add the butter or extra virgin olive oil, and season with salt and pepper to taste.
- Assemble and Serve: Arrange the roasted potatoes on plates. Place the garlic steak bites (off the skewers, if used) alongside the potatoes. Spoon the mixed vegetables next to them. Garnish generously with fresh chopped parsley. Serve immediately and enjoy your delicious, complete meal!
Cooking Tips and Variations
- Steak Selection: While top sirloin and tenderloin are excellent choices for their tenderness, you can also use flank steak or skirt steak. If using these cuts, ensure you cut them against the grain for maximum tenderness and consider a slightly longer marinade time.
- Don’t Overcrowd the Pan: When searing the steak, cook in batches if necessary. Overcrowding the pan will lower the temperature, causing the steak to steam rather than sear, resulting in a less desirable crust.
- Rest Your Steak: Always rest your steak after cooking! This crucial step allows the juices to redistribute throughout the meat, preventing them from running out when you cut into it and ensuring a more tender and flavorful bite.
- Potato Crisping Trick: For extra crispy roasted potatoes, after tossing them with oil and seasonings, spread them out on a baking sheet and ensure there’s space between each piece. Don’t overcrowd the pan. For even crispier results, consider soaking the cut potatoes in cold water for 30 minutes before roasting, then draining and patting them completely dry.
- Herb Power: Feel free to experiment with herbs! Rosemary and thyme are fantastic with both steak and potatoes. For the vegetables, a sprinkle of dried oregano or basil can add an Italian flair.
- Vegetable Swap-Outs: This recipe is incredibly versatile. Substitute the mixed vegetables with broccoli florets, asparagus spears, zucchini chunks, or bell peppers of different colors. Adjust cooking times as needed for different vegetables.
- Spice It Up: For a kick, add a pinch of red pepper flakes to the steak marinade or sprinkle some on the finished dish. A dash of smoked paprika can also add depth to the potatoes.
- Sauce It Up: While delicious on its own, these steak bites pair wonderfully with a simple dipping sauce. Consider a quick garlic aioli, a horseradish cream sauce, or even a drizzle of balsamic glaze.
- Air Fryer Potatoes: For a quicker potato option, you can air fry them! Toss the potatoes as directed, then air fry at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until tender and crispy.
- Marinade Variations: Beyond garlic and olive oil, you can create different flavor profiles for your steak bites. Try a teriyaki marinade (soy sauce, ginger, honey), a balsamic marinade (balsamic vinegar, Dijon mustard, olive oil), or a spicy lime marinade (lime juice, chili powder, cumin).
Storage and Reheating
This dish is best enjoyed fresh, but leftovers can be stored and reheated. Allow any cooked components to cool completely before storing.
- Storage: Store the steak bites, roasted potatoes, and mixed vegetables in separate airtight containers in the refrigerator for up to 3-4 days. Keeping them separate helps maintain their individual textures and prevents the potatoes from becoming soggy.
- Reheating Steak Bites: To reheat the steak bites, the best method is to gently warm them in a skillet over medium-low heat with a tiny bit of olive oil or butter until just heated through. Be careful not to overcook, or they will become tough. Alternatively, you can microwave them in 30-second intervals until warm.
- Reheating Roasted Potatoes: For best results, reheat roasted potatoes in the oven or an air fryer at 350°F (175°C) for 10-15 minutes, or until crispy again. Microwaving will make them soft.
- Reheating Mixed Vegetables: Reheat vegetables in a skillet over medium heat with a splash of water or a small amount of butter, or briefly in the microwave until warm.
- Freezing: While the individual components can be frozen (especially the cooked steak and roasted potatoes), the texture of the potatoes and especially the mixed vegetables may change upon thawing and reheating, becoming softer. If freezing, store in airtight, freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What kind of steak is best for steak bites?
For tender and flavorful steak bites, we highly recommend using tender cuts like top sirloin, tenderloin (filet mignon), or even ribeye. These cuts are naturally tender and cook quickly, making them perfect for bite-sized pieces. You can also use flank steak or skirt steak, but be sure to cut them against the grain for maximum tenderness after cooking.
Can I prepare any part of this meal ahead of time?
Absolutely! You can definitely do some prep work in advance. The potatoes can be cut and stored in cold water in the refrigerator overnight (drain and pat dry before roasting). The vegetables can be washed and chopped. The steak can be cut into cubes and marinated for up to 30 minutes at room temperature or up to 24 hours in the refrigerator. This makes assembling the meal much quicker on a busy weeknight.
How do I know when my steak bites are done?
The best way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C). Remember that the temperature will rise slightly as the steak rests. If you don’t have a thermometer, you can use the touch test: medium-rare steak will feel soft and springy, while well-done steak will feel firm.
What if I don’t have skewers?
No problem at all! The skewers are purely for presentation and ease of handling. You can simply cook the steak cubes, red onion, and red bell pepper directly in the skillet. Just add the onion and bell pepper to the pan a few minutes before the steak is done so they have time to soften slightly and absorb some of the delicious pan drippings.