There’s something comforting about a good meat and potatoes dinner. It reminds me of weeknights growing up, when we’d all gather around the table no matter how busy the day had been. This dish has that same comforting, homey feel, but it comes together quickly and uses ingredients that feel friendly to the grocery budget. Sirloin tip steak is one of those cuts I rely on when I want that savory steak flavor without spending extra, and pairing it with soft, garlicky potatoes stretches it beautifully for a family meal.
I often make this on evenings when I’m craving something hearty but don’t have the energy to fuss over several components. One pan. Straightforward cooking. Real food that fills everyone up and makes the kitchen smell wonderful.
Why This Recipe Works So Well
This meal hits that sweet spot between comfort and simplicity. It cooks in one pan, which means the stovetop doesn’t become a juggling act. The potatoes soak up garlic and butter and take on all that flavor left behind from the seared beef. It feels special without requiring complicated steps.
The spice mixture gives the steak a deep, savory flavor that pairs beautifully with the buttery potatoes. And the trick of parcooking the potatoes makes sure they come out soft instead of dry or tough. I’ve served this to picky kids, hungry teens, and friends who stop by without warning. It always disappears fast.
Ingredients You’ll Need
Sirloin tip steak
Cut into small bite-sized cubes. This cut is lean, so giving it a little rest in the seasoning really helps tenderize it. If you’ve got a bigger group or hearty appetites, go ahead and use up to 2 pounds.
Potatoes
Russet or yellow potatoes both work. I use whichever I already have in the pantry. Peel and cube them into roughly the same size so they cook evenly.
Garlic butter finish
Fresh minced garlic and butter bring richness and warmth. This step is what gives the dish that cozy, steakhouse comfort feel at home.
Seasoning mixture
Garlic powder, onion powder, cumin, paprika, salt, pepper, and a touch of cayenne. It’s the kind of mix I keep in a small jar because it works beautifully for roasted chicken, vegetables, and grilled meats too.
About Salt Choice
Use Kosher salt here. It seasons more evenly and doesn’t make the dish taste overly salty the way table salt can. If using Morton’s brand instead of Diamond, start with a little less and add more after cooking if needed. It’s easier to adjust at the end than to try and fix something that turned out saltier than planned.
A Note on the Beef Cut
Sirloin tip is a bit leaner than top sirloin, which is why allowing it to sit in the seasoning mixture before cooking really helps. Even 20 minutes makes a noticeable difference in texture. If you want to splurge, top sirloin is a bit more tender, but sirloin tip is perfectly tasty if treated with a little patience and seasoning.
How To Cook This Dish
Start by mixing your spice blend. Toss the beef cubes with the seasoning and a little oil, then let them rest for at least 15 minutes. This step makes the final texture so much nicer.
While the beef rests, peel and cube your potatoes. Here’s the part that makes all the difference in timing: place the potatoes in a microwave-safe bowl, sprinkle lightly with salt, and microwave in short intervals just until they start to soften. They should still hold their shape since they will finish cooking in the skillet.
Heat a cast iron skillet or a heavy pan over medium-high heat. Once hot, add a very light coating of oil and cook the steak pieces just until seared on both sides. Work in batches if the pan gets crowded. Set the browned steak aside.
Add the softened potatoes to the same pan along with minced garlic and half the butter. Let them cook gently, turning every couple of minutes until they’re soft and tender. The browned bits from the pan will mix into the potatoes and become part of the flavor.
Once the potatoes are ready, add the steak back in along with the remaining butter and stir everything together. Serve warm.
Tips From My Kitchen
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Let the steak sit in the seasoning. Even 15 minutes changes everything.
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Don’t rush browning the meat. A little color adds a lot of flavor.
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Use a wooden spoon to scrape the browned bits from the bottom of the pan. That’s where the flavor hides.
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Make sure the potatoes are just partially cooked before they hit the skillet. Fully raw potatoes take much longer and can burn before softening.
Make Ahead Notes
You can cut and season the steak earlier in the day and leave it in the refrigerator until you’re ready to cook. The potatoes, however, are best microwaved shortly before cooking so they don’t darken or get watery. Leftovers warm up nicely in a skillet or microwave the next day for lunch.
Serving Suggestions
This dish goes nicely with something fresh to balance the richness. A simple green salad, steamed green beans, or roasted broccoli works well. If you like a little heat, a drizzle of your favorite hot sauce on top brings the flavors together nicely.
Storage
Refrigerate leftovers in a sealed container for up to three days. When reheating, warm gently so the potatoes stay tender and don’t dry out. A splash of broth or a tiny bit more butter helps refresh the dish.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. Top sirloin works well and is naturally more tender, though often a bit pricier.
Can I change the seasoning?
Go right ahead. This seasoning has a savory warmth to it, but you can swap in a favorite herb blend, chili-lime seasoning, or your go-to steak rub.
What if I don’t have a microwave?
You can simmer the cubed potatoes in lightly salted water for a few minutes, then drain and let them dry completely before cooking in the skillet.
Beef Sirloin Steak Bites with Garlic Butter Potatoes
Tender seared steak bites and soft, buttery potatoes come together in one skillet for an easy weeknight meal that tastes hearty and comforting.
Ingredients
- 1.5 lb sirloin tip steak or top sirloin, cut into 1-inch pieces
- 1 lb potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 4 tablespoons neutral oil
- 4 tablespoons butter, divided
- 4 garlic cloves, minced
Herb & Spice Mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Combine the garlic powder, onion powder, paprika, cumin, cayenne, salt, and black pepper in a small bowl and stir well.
- Place the steak pieces in a medium bowl and drizzle with half of the oil. Add half of the seasoning mixture and toss so the meat is evenly coated. Let this rest for at least 15 minutes.
- Meanwhile, place the cubed potatoes in a shallow dish and sprinkle with the teaspoon of salt. Microwave for 4 minutes, stir gently, then microwave for another few minutes until the potatoes are just tender. Set aside.
- Heat a large skillet over medium-high heat with a splash of oil. Sear the steak pieces for a couple of minutes per side until browned but not fully cooked through. Transfer to a plate.
- Add the remaining oil to the pan, then stir the remaining seasoning mixture into the par-cooked potatoes. Add the potatoes to the skillet along with the minced garlic and half of the butter. Cook, stirring often, until the potatoes are golden and soft.
- Return the steak bites to the pan along with the remaining butter. Heat just until the meat is warmed through and the butter melts into the potatoes. Serve immediately.
Notes
- If using Morton’s kosher salt instead of Diamond, reduce the amount in the spice mix to avoid oversalting, then season the finished dish to taste.
- Potatoes soften quickly in the microwave, so check them in small increments to avoid overcooking.
- Top sirloin works just as well as sirloin tip steak.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 829Total Fat 59gSaturated Fat 21gUnsaturated Fat 38gCholesterol 193mgSodium 1834mgCarbohydrates 30gFiber 5gSugar 2gProtein 49g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This dish reminds me of the kind of dinner that brings people into the kitchen just by the smell. It’s simple, comforting, and unfussy, the way weeknight meals should be. Every time I make it, I’m reminded that good food doesn’t need to be complicated or expensive. Sometimes it’s just about cooking something warm and satisfying for the people you love.
