These tender Skillet Steak Bites served with crispy herbed potatoes are about to be your favorite skillet meal! It’s a quick and easy, flavor-packed dinner idea that’s ready in less than 30 minutes.
A Quick and Easy Steak Dinner Idea
Steak bites and Yukon gold potatoes, they go together like peanut butter and jelly, coffee and cream, and, well – meat and potatoes! But, this isn’t your average meat and potatoes meal. This meal is loaded with pops of deep and fresh flavor and the entire meal cooks up in less than 30 minutes.
All I have to say is – steak marinated in soy sauce and hot sauce!?! WHAT? But trust me, it’s so good. Add the herbed potatoes cooked in the same skillet and you’ve got a meal like nothing you’ve ever tried before!
What Are Steak Bites?
Steak bites are bite-sized pieces of cubed steak. You could use just about any type of steak for this. I really like my steak bites to be tender and juicy, so I use flank steak.
Flank steak comes from the flank of the cow, below the loin and sirloin. In your grocery store, you might find flank steak labeled London broil or jiffy steak. It’s most well known for its flavor and texture.
For this recipe, you’ll need marinated cubed steak bites, potatoes, and loads of seasoning.
Steak and Marinade:
- flank steak
- low sodium soy sauce
- hot sauce, (I use Frank’s Red Hot Sauce)
- olive oil
- baby Yukon gold potatoes
For the Skillet:
- olive oil
- Italian Seasoning
- fresh ground pepper
- fresh parsley
How to Make Steak Bites with Potatoes
- Marinate: In a medium sized bowl combine cubed steak, soy sauce, hot sauce, and olive oil. Set the bowl aside.
- Melt and heat: Melt 1 tablespoon of butter and heat up 1 tablespoon of olive oil in a large skillet set over medium-high heat.
- Cook Potatoes: Add the potatoes to the hot oil and cook for 13 to 15 minutes, or until golden and tender. Stir frequently.
- Remove potatoes from the skillet and set aside.
- Sauce: Set the skillet back over medium heat and add the remaining butter. Allow it to melt.
- Add the garlic to the skillet and Italian seasoning. Stir and cook for 20 seconds, or until fragrant.
- Add Steak: Stir in the prepared steak cubes and cook them for 2 minutes per side, or until they’re browned.
- Combine: Add the potatoes back to the skillet and cook for 1 minute, or until heated through.
- Adjust: Taste for salt and pepper and adjust accordingly.
- Serve: Remove from heat.
- Garnish with parsley and serve.
Tips for Juicy Steak Bites
If you want to make sure your steak bites are as juicy as possible, make sure you follow these easy tips.
- If you can’t find a flank steak, feel free to swap it for sirloin, rib eye, tenderloin, or a New York strip steak.
- When cubing your flank steak, make sure to cut against the grain. This will make each bite of steak super tender.
- Don’t skip the marinade. Marinating steak helps to tenderize the meat.
- Keep a close eye once you add the steak bites. They cook quickly and you don’t want them to be overcooked.
What I love about this meal is that it’s almost a whole meal in one skillet. All it’s missing is some green. You’ve got two options here. Cook up an easy green veggie side, like roasted green beans, grilled asparagus, or a mixed veggie medley.
Or, you could simply serve your steak bites and potatoes with a large family style side salad. A super simple and fully balanced dinner!
How to Store and Reheat Leftovers
- Before storing your leftovers, let them come to room temperature. Then place the leftovers into an airtight container. You can then store them in your fridge for about 5 days, or your freezer for 3 months.
- To reheat, add everything to a skillet over medium-low heat, stirring occasionally, until the steak and potatoes are heated through. If it’s become too dry, you can add a bit more soy sauce or a splash of beef broth.
More Steak Bites Recipes
Tools Used in this Recipe
These tender Skillet Steak Bites served with crispy herbed potatoes are about to be your favorite skillet meal! It’s a quick and easy dinner that’s ready in just about 20 minutes.
- 1½ pounds flank steak, cut into 1-inch cubes
- ¼ cup low sodium soy sauce
- 2 tablespoons hot sauce, I use Frank’s Red Hot Sauce
- 1 tablespoon olive oil
- 1 pound baby Yukon gold potatoes, rinsed, dried, and quartered
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried Italian Seasoning
- salt and fresh ground pepper, to taste
- chopped fresh parsley, for garnish
In a medium sized bowl combine cubed steak, soy sauce, hot sauce, and olive oil; set aside.
Melt 1 tablespoon butter and heat up 1 tablespoon olive oil in a large skillet set over medium-high heat.
Add potatoes to the hot oil and cook for 13 to 15 minutes, or until golden and tender. Stir frequently.
Remove potatoes from skillet and set aside.
Set skillet back over medium heat and add remaining butter; melt.
Add garlic to the skillet and Italian seasoning; stir and cook for 20 seconds, or until fragrant.
Stir in the prepared steak cubes and cook for 2 minutes per side, or until browned.
Add potatoes back to the skillet and cook for 1 minute, or until heated through.
Taste for salt and pepper and adjust accordingly.
Remove from heat.
Garnish with parsley and serve.