Directions:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.
Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.
Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.
Serve the garlic butter steak and potatoes hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal | Servings: 4 servings
