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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes are a fast griddle dinner: golden, tender potatoes get tossed with garlic butter and seared 1-inch steak cubes. Cubed steak and halved baby potatoes cook on the same griddle with butter pooling for a glossy finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Sirloin steak
  • 1.5 lb sirloin steak cut into 1-inch cubes
Baby potatoes
  • 1.5 lb baby potatoes halved
Garlic butter
  • 5 tbsp butter
  • 8 garlic minced
  • 3 tbsp olive oil
  • 1 tsp paprika
Seasonings and garnish
  • salt to taste
  • pepper to taste
  • 1 fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Griddle prep
  1. Heat a Blackstone griddle to medium-high and add 2 tablespoons olive oil. The surface should look ready to sizzle when the potatoes hit.
Cook potatoes
  1. Season the potato halves with salt, pepper, and paprika. Cook them on the griddle for 12-15 minutes until golden and tender, stirring occasionally for even browning.
Sear steak bites
  1. Move the potatoes to the side and add the remaining olive oil to the griddle. Then season the steak cubes with salt and pepper and cook for 6-8 minutes, turning occasionally, until you reach your desired doneness.
Toss in garlic butter
  1. Add the butter and garlic to the griddle and toss steak and potatoes in the garlic butter. Keep tossing until the garlic is fragrant and the coating looks glossy and pooled, not greasy.
Serve
  1. Garnish with fresh parsley and serve immediately. The dish is best right after tossing for maximum garlic-butter shine.

Notes

For best browning, keep potatoes in a single layer and avoid moving them too often during the first 12 minutes. Store leftovers in the refrigerator up to 3 days; reheat on a griddle or skillet to bring back the exterior texture. Freezing isn’t recommended because the potatoes soften and the steak can dry out. For a lighter option, use 2-3 tablespoons butter total and add a splash more olive oil to keep the garlic butter coating glossy.