Steak and Potatoes

Servings: servings (4 cups total)

Calories: 397cal

Cut steak into 2-inch cubes. Combine with marinade and set aside.
In a mixing bowl, combine garlic salt, chili powder, black pepper, and minced garlic. Add half of the olive oil and whisk together.
Cut potatoes in half. Pour seasoning mixture over the potatoes and toss to coat.
Add remaining olive oil to a skillet over medium-high heat until shimmering.
Add potatoes, cut side down, to brown the flesh. Turn heat down to low and partially cover, cooking for 20 minutes, or until fork tender.
Remove potatoes from skillet and add marinated meat. Cook until browned and add the potatoes back in. Cook long enough to heat through.

5 from 1 vote

We used our bourbon marinade recipe here. For other options try our classic steak marinade or ribeye steak marinade. The nutrition facts listed below do not include the marinade. Please refer to individual marinade recipe for nutritional information, keeping in mind that you do not typically consume much of the marinade itself.
Sirloin tip steak is lean and tender, which is ideal for quick cooking in a skillet. You can substitute with ribeye or New York strip to make your steak bites if preferred.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50