Juicy steak bites cook in a cast iron pan with crisp Yukon Gold potatoes before both are coated with a garlic butter.
In a small bowl, mix together the 3 tsp salt, garlic powder, onion powder, Italian seasoning, and paprika. Divide the mixture evenly into two equal portions, then set aside.
In another small bowl, mix together the softened butter with the minced garlic and 2 tbsp chopped parsley, until well combined. Set aside.
In a large bowl, combine the cubed beef with the Worcestershire sauce, browning sauce (if using), and half of the spice mixture. Toss until the beef is evenly coated all over.
Next, parboil the diced potatoes in boiling water for 5 to 6 minutes, just until they begin to soften. Drain and set aside. Once cooled, season them with the other half of the seasoning mixture and 1 tablespoon olive oil. Toss to coat all over.
Duration: 6 minutes
In a large skillet set over medium-high, heat the remaining tablespoon oil. Once hot, sear the steak for 5 to 7 minutes until browned on all sides. Transfer to a plate and set it aside.
Duration: 7 minutes
In the same skillet, add the parboiled potatoes and cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until the potatoes are golden and fork-tender.
Duration: 15 minutes
Add the steak back to the skillet with the potatoes, then stir in the garlic herb butter. Toss everything together, ensuring the steak and potatoes soak up all the buttery goodness. Garnish with red pepper flakes and parsley.
