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Crispy Smashed Potatoes with Garlic Butter Steak Bites

Crispy baking-soda smashed potatoes and juicy garlic butter steak bites, seared and finished in the same rich pan sauce.

  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs baby potatoes, scrubbed
  • 2 tsp baking soda
  • 3 tbsp kosher salt (for boiling water)
  • 3 tbsp beef tallow, melted (or unsalted butter)
  • Flaky sea salt, for finishing
  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 4 tbsp unsalted butter
  • 6 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 tsp Worcestershire sauce (optional)
  • Freshly cracked black pepper
  • Chopped fresh parsley, for garnish

Instructions

  1. Bring a large pot of water to a boil with the kosher salt and baking soda. Add potatoes and boil 18-20 minutes, until fork-tender.
  2. Drain potatoes and let them sit uncovered for 5 minutes to steam-dry, then spread on a rimmed sheet pan.
  3. Using the bottom of a glass, smash each potato to about 1/2-inch thick.
  4. Brush both sides generously with melted tallow and season with salt and pepper.
  5. Roast at 450°F for 20-25 minutes, flipping once, until deeply golden and crisp.
  6. Meanwhile, pat steak cubes very dry and season generously with salt and pepper; let sit at room temperature 10 minutes.
  7. Heat oil in a heavy skillet over high heat until shimmering. Sear steak in a single layer, in batches, 60-90 seconds per side. Remove to a plate.
  8. Lower heat to medium, add butter, garlic, and thyme. Once foaming, spoon the garlic butter over itself for 30 seconds.
  9. Return steak to the skillet, toss in the butter 30 seconds off heat, and stir in Worcestershire if using.
  10. If the sauce is thin, add a splash of reserved potato water and simmer 30 seconds to thicken.
  11. Plate the smashed potatoes, top with steak bites, spoon over the garlic butter, and finish with parsley and flaky salt.

Notes

Save fat trimmings from steak to render your own tallow ahead of time. Don’t skip steaming-drying the potatoes before smashing, or they’ll never crisp fully. Leftovers reheat best in an air fryer at 400°F for 5 minutes to bring back the crunch.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Roasting and pan-searing
  • Cuisine: American