This dish features bite-sized sirloin seared in garlic butter for a rich, caramelized crust. Juicy interiors contrast with crisped edges, while chive mashed potatoes add a smooth, oniony creaminess. A bright pan sauce of lemon and parsley lifts the savory flavors without overpowering them. Serve piping hot for weeknight dinners, casual gatherings, or paired with roasted vegetables for a heartier spread.
Ingredients
- Sirloin steak, trimmed and cut into 1-inch cubes (1.5 lb / 680 g)
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (1 tsp), to taste
- Garlic, minced (4 cloves)
- Unsalted butter (4 tbsp / 55 g)
- Olive oil (2 tbsp)
- Fresh lemon juice (1 tbsp)
- Fresh parsley, chopped (2 tbsp)
- Red pepper flakes (optional, 1/4 tsp)
- Russet potatoes, peeled and cut into 1-inch pieces (2 lb / 900 g)
- Unsalted butter for potatoes (3 tbsp)
- Warm heavy cream or milk (1/2 cup / 120 ml)
- Fresh chives, thinly sliced (2 tbsp)
- Salt and pepper for mashed potatoes (to taste)
Instructions
- Place the cubed steak on a tray and pat dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- Start the potatoes: place potato pieces in a pot, cover with cold water, add 1 tsp salt, bring to a boil, and simmer until tender, about 15–18 minutes.
- While potatoes cook, heat a large skillet over high heat until very hot. Add 1 tbsp olive oil and, when shimmering, add half the steak in a single layer. Sear without moving 1–2 minutes to form a crust, then flip and sear another 1–2 minutes for medium-rare. Transfer to a plate and repeat with remaining steak, using more oil if needed.
- Reduce heat to medium. Add butter (4 tbsp) to the skillet and let it melt. Add minced garlic and red pepper flakes, stirring 20–30 seconds until fragrant but not browned.
- Return all steak bites to the pan and baste with the garlic butter for 30–45 seconds. Stir in lemon juice and chopped parsley, toss to coat, then remove from heat. Taste and adjust seasoning with remaining salt and pepper if needed.
- Drain the cooked potatoes and return to the pot. Mash with 3 tbsp butter, then gradually stir in warm cream until smooth and creamy. Fold in sliced chives and season with salt and pepper to taste.
- Plate a generous scoop of chive mashed potatoes, top with garlic butter steak bites, and spoon any pan juices over the meat.
- Garnish with extra chopped parsley or chives if desired and serve immediately while hot.
Tips or Variations
For extra depth, add a splash of Worcestershire sauce to the pan before returning the steak. Use Yukon Gold potatoes for a naturally creamier mash, or swap chives for scallions for a milder onion note.