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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, tender cubes and a glossy garlic-butter coating. Cook potatoes first on the griddle, then sear steak and finish with butter and minced garlic for a fast, easy dinner.
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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: 660
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak
baby potatoes
  • 1.5 lb baby potatoes
butter
  • 5 tbsp butter
garlic
  • 8 garlic
olive oil
  • 3 tbsp olive oil
paprika
  • 1 tsp paprika
salt
  • 1 salt Salt and pepper to taste.
pepper
  • 1 pepper Salt and pepper to taste.
fresh parsley
  • 1 fresh parsley Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Prep and cook potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons of olive oil, letting it shimmer across the surface.
  2. Season the potato halves with salt, pepper, and paprika, then cook for 12-15 minutes, flipping once, until golden and tender with crisp edges.
  3. Move the potatoes to the side of the griddle so the center is clear for searing the steak.
Sear steak and finish with garlic butter
  1. Add the remaining olive oil to the griddle, spreading it into a thin sheen before cooking.
  2. Season the steak cubes with salt and pepper and cook for 6-8 minutes, turning occasionally, until they reach your desired doneness.
  3. Add the butter and garlic to the griddle and toss steak and potatoes until everything is coated and the garlic butter looks glossy and pooled.
  4. Garnish with fresh parsley and serve immediately for the best hot, buttery texture.

Notes

For best browning, keep the griddle at medium-high and avoid crowding—cook in a single layer and give the oil time to shimmer before adding potatoes or steak. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the griddle or in a skillet until hot. Freezing is not recommended because the potatoes can soften. For a lighter option, use olive oil only and replace half the butter with extra olive oil (or a plant-butter), keeping the garlic-toss step the same.