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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, tender halves and steak cubes seared on a griddle. Cubed sirloin and baby potatoes are tossed in garlic butter until everything is glossy and ready to serve.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
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
butter
  • 5 tbsp butter
garlic
  • 8 clove garlic, minced
olive oil
  • 3 tbsp olive oil
paprika
  • 1 tsp paprika
salt and pepper
  • 0.25 salt and pepper to taste
fresh parsley
  • 1 fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Griddle prep and potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons olive oil. Let the oil shimmer so it can brown the potato cut sides.
  2. Season the potato halves with salt, pepper, and paprika. Place them cut-side down and cook for 12-15 minutes until golden and tender.
  3. Move the potatoes to the side of the griddle. This keeps them warm while you sear the steak.
Sear steak and finish in garlic butter
  1. Add the remaining olive oil to the griddle. Spread it in the cooking zone so the steak cubes can brown quickly.
  2. Season the steak cubes with salt and pepper. Cook for 6-8 minutes, turning occasionally, until they reach your desired doneness.
  3. Add butter and minced garlic to the griddle. Toss steak and potatoes in the garlic butter until everything looks glossy and coated.
  4. Garnish with fresh parsley and serve immediately. Keep it hot so the potatoes stay tender and the butter sauce clings to the steak bites.

Notes

Pro tip: Don’t crowd the griddle—cook the steak in one layer and leave space for browning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a griddle or skillet over medium heat until warmed through. Freezing isn’t recommended because potatoes can soften too much after thawing. For a lighter option, swap half the butter for olive oil (keep the garlic) to reduce saturated fat while still getting a buttery sheen.