Description
This garlic rosemary beef and potatoes skillet is a hearty one-pan dinner made with tender steak bites and crispy golden potatoes, perfect for busy weeknights.
Ingredients
- 1 1/2 pounds sirloin steak, cut into 1 1/2 inch cubes
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425 degrees F. Place a large cast iron skillet in the oven to heat for 5 minutes.
- In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika until evenly coated.
- Carefully remove the hot skillet from the oven and spread the potatoes cut side down in a single layer. Roast for 20 minutes until the bottoms are golden and the centers are just tender when pierced with a fork.
- While the potatoes roast, pat the steak cubes dry with paper towels. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and crushed red pepper flakes.
- Remove the skillet from the oven and push the potatoes to one side. Add the remaining 1 tablespoon olive oil to the empty side of the skillet. Arrange the steak cubes in a single layer without crowding.
- Return the skillet to the oven and roast for 6 to 8 minutes, depending on thickness, until the steak reaches an internal temperature of 145 degrees F for medium and the potatoes are fully tender.
- Remove the skillet from the oven. Immediately add the minced garlic and chopped rosemary to the hot steak and potatoes, stirring gently so the residual heat softens the garlic and releases the rosemary’s aroma.
- Sprinkle with fresh parsley and let rest for 5 minutes before serving. Use a meat thermometer to confirm the steak reaches at least 145 degrees F for safe consumption.
Notes
- For extra crisp potatoes, avoid overcrowding the skillet and make sure they are cut side down during the first roast.
- Prep Time: 15 min
- Cook Time: 28 min
- Category: Dinner
- Method: Roasting
- Cuisine: American