garlic steak bites with mashed potatoes
Let Me Tell You About Garlic Steak Bites and Mashed Potatoes…
So picture this: It’s gloomy outside, I’ve just come home with a bag of slightly squished potatoes, and the only thing standing between my hunger and total defeat is a hunk of steak and—of course—a few cloves of garlic rolling around in the back of my fridge. That, and about as much patience as a puppy at dinnertime. That’s how this garlic steak bites with mashed potatoes recipe became my weeknight hero. I’m not saying it’s the fanciest dish around (because, let’s be honest, I still haven’t figured out a less chaotic way to peel potatoes), but it’s the kind of food that makes you sigh in relief after the first bite.
The first time I made this, I actually overcooked the steak a little (don’t tell my mother-in-law), but with all that garlicky butter and the mashed potatoes soaking up the sauce, even that worked out. Plus, the smell—oh, the smell—pulls everyone to the kitchen like moths to a lamp.
Why You’ll Love This One
I make this when I’m just too tired to fuss, but still want to feel like I’ve eaten something good (like, proper comfort food). My family goes a bit loopy for the crispy steak bites, especially when they steal a piece straight from the pan. (Honestly, I don’t even try to stop them anymore.) It’s also become our weird little tradition when anyone has a terrible day: garlic steak bites to the rescue. Also, confession: I love how it somehow looks fancier than it actually is—even if the kitchen looks like a tiny tornado went through by the end.
Oh, and if you worry about timing everything perfectly… same. It has never happened. It always works out anyway.
Stuff You’ll Need (There’s Wiggle Room!)
- Steak: About 500g ribeye or sirloin, cubed. Sometimes I use skirt steak, especially if it’s on sale, or even stew beef in a pinch—it’s fine, just cut small and watch the timing.
- Garlic: 4 cloves, smashed and chopped. More if you’re on Team Vampire Repellent. (My grandmother swore by fresh, but I’ve used the stuff in a jar more times than I can count. Sorry, Grandma.)
- Butter: A pretty big knob (like, 3 tablespoons?), but you can do half olive oil, half butter. I’ve also tried margarine… not my best decision.
- Potatoes: 4-5 medium-sized, peeled and cut. Yukon golds are my fave for mashed, but russets are grand if that’s what you’ve got.
- Milk or Cream: About a splash or so (maybe 1/3 cup?). If you’re avoiding dairy, try oat milk—it’s not exactly the same, but does the trick.
- Parsley (optional): Chopped, for sprinkling. I sometimes use chives if they’re attacking my windowsill.
- Salt & Pepper: Big pinch of each. Or just keep the shaker on standby.
Here’s How I Make It (Imperfections Welcome)
- First, get the potatoes going. Dump ‘em in a pot, cover with cold water and toss in a good pinch of salt. Bring to a boil, then simmer until a fork goes through pretty easily (usually 15-20 minutes or so). Sometimes my timing is off and the potatoes are ready early, so I just leave them in the hot water with the lid on.
- Meanwhile, prep your steak. Cut it into bite-sized pieces if you haven’t already. Sprinkle over plenty of salt and black pepper. This is usually where I sneak a piece to check if I’ve trimmed enough fat (I usually haven’t).
- Get a frying pan screaming hot. Not even joking, crank it up! Add a splash of oil (veg oil works, but if I’m feeling flush, I go for avocado oil). Throw the steak cubes in and don’t move them for about 90 seconds—trust me, let a crust form. It looks scary, but it’s so worth it.
- Flip the pieces with tongs. Cook another minute or so. This is where my fire alarm says hello if I’m not careful.
- Add the garlic and butter. Turn the heat down a wee bit, dump in the butter and garlic, and baste the steak bites. (If you read this and think “what the heck is basting?”—I just tilt the pan and spoon that garlicky stuff over the steak a couple of times!)
- Check for doneness. I like mine medium-ish, so I take them off when they’re pink inside; if you overcook them, I mean, you still have mashed potatoes, so it’s all good.
- Drain the potatoes and mash ‘em. I use a masher but I’ve also attacked them with a big fork when doing dishes feels like climbing Everest. Add your butter and milk (or whatever you’re using), then mash until smooth or lumpy—both are good, depending how you feel about texture.
- Season everything to taste. This is totally where I start nibbling before serving. Sprinkle parsley (or not). Pile the steak bites over a heap of mash, scoop on all the buttery juices, and commence feasting.
Notes That Saved Me (And Might Save You)
- I tried microwaving potatoes once to save time; it was, um, not my greatest idea. Lumpy city and kind of rubbery—don’t recommend, but you do you.
- If your steak releases loads of liquid, it probably means the pan wasn’t hot enough—or you used slightly damp beef, which is a classic move on my part. Pat it dry next time (or not, sometimes you just need dinner done).
- Sometimes I get lazy and don’t peel the potatoes. Actually, I think the mash is even more interesting that way.
Variations I’ve Tried (And a Flop or Two)
- Once, I swapped steak for chicken thighs. Not the same, but still garlicky and delicious.
- Added smoked paprika and a splash of Worcestershire to the pan sauce—came out a bit like pub grub, which was fun.
- Tried using frozen cauliflower for mash—on second thought, actual potatoes just have more soul, y’know?
What If You Don’t Have the Right Gear?
I bang on about a heavy skillet, but honestly, I’ve used a cheap nonstick pan for years. Cast iron is great if you’ve got one. For mashing, a glass tumbler can sub as a masher if you don’t mind some wrist gymnastics (I may have done this after moving apartments—don’t ask).
Keeping Leftovers (If You’re Lucky)
Scoop leftovers into a tub and stick in the fridge—good for two days, though honestly, in my house it never makes it past breakfast next day. I like to reheat mine in the microwave, but covering with a damp paper towel keeps the potatoes from drying out. Oh, and don’t freeze—the texture goes all funny, trust me.
Want to Serve It Up Fancy (Or Not)?
I just pile everything in a bowl and attack with a spoon, but if I’m feeling extra, I scatter bacon bits or a soft-fried egg on top. At Christmas, we once added roasted sprouts on the side—family divided, but memorable! Works great with a simple cucumber salad like this one: BBC Good Food Cucumber Salad.
Pro Tips from My Kitchen Disasters
- I once tried rushing the resting step for steak, but the bites turned out kind of tough. Just let them chill for a minute or two.
- Don’t bother with expensive butter—save your pennies for good steak. Store-brand works fine; I promise.
- If you accidentally burn the garlic (happens to the best of us), just start over with that part—bitter garlic ruins the whole shebang.
FAQ Time (Yes, Real Folks Have Asked!)
- Do you have to use fresh garlic? Fresh is best, but jarred or even garlic powder in a pinch will do—don’t sweat it.
- Can I make this dairy free? Absolutely, just swap out the butter and milk for vegan versions. Some folks swear by this Minimalist Baker vegan mash—worth a peep.
- How do you keep steak from getting chewy? Hot pan, don’t crowd it, and don’t overcook—that’s really it. Oh, and give it a quick rest (I always forget this, but it’s important).
- Is this kid-friendly? In my experience, most kids love it; if they don’t, I just give them more mash and sneak them a steak bite when they’re not looking.
- Can it be doubled? For sure! Just cook steak in two batches so you don’t steam it. I always forget this and end up with a stew, but hey, extra juice for the potato.
So, side note—last week I tried explaining this recipe to my mate in the pub, complete with wild hand gestures. Pretty sure everyone within earshot wanted an invite back for dinner. British understatement: “It’s rather good, that.”
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 5 medium russet potatoes, peeled and cubed
- 4 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1/4 cup whole milk
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
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1Bring a large pot of salted water to a boil. Add cubed potatoes and cook for 15 minutes or until fork-tender. Drain well.
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2While potatoes cook, season steak cubes with salt and black pepper.
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3Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add steak bites and sear for 2-3 minutes per side, until browned. Remove steak from skillet and set aside.
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4Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Return steak bites to skillet, toss to coat with garlic butter, and cook for 1-2 more minutes.
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5Mash the drained potatoes with remaining 2 tablespoons butter and milk until smooth. Season with salt and pepper to taste.
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6Serve garlic steak bites over mashed potatoes and garnish with chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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