Ingredients
Method
- Rub the steak with beef rub and cut into 1-inch cubes. Set aside while preparing the potatoes.
- Heat a cast iron skillet over medium heat. Add olive oil and 2 tablespoons of butter to the skillet. Once the butter melts, add the potatoes.
- Cook potatoes for four minutes without stirring. Sprinkle Italian seasoning over the potatoes and stir to coat. Continue cooking for 6-8 minutes, stirring occasionally, until the potatoes are fork-tender. Remove from the skillet and set aside on a plate.
- Increase heat to medium-high and add the remaining 2 tablespoons of butter to the skillet. Once the butter melts, add the steak and garlic, ensuring the steak forms an even layer. Sear for one minute. Flip the steak with a spatula or fork. Cook for 2-3 minutes, or until golden brown and cooked to your desired doneness.
- Add the cooked potatoes to the pan and toss to coat.
- Garnish with chopped parsley, if desired, and serve immediately.
Nutrition
Notes
STORAGE
Fridge: Store any leftover steak bites and potatoes in an airtight container for up to 4 days.
Freezer: I don’t recommend freezing leftovers. The texture and consistency of the potatoes may change once frozen, thawed and reheated.
Reheat leftovers on the stovetop or in the microwave until hot through.