Description
Delicious garlic butter steak bites paired with roasted vegetables, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 lb (454 g) flank steak, cut into bite-sized pieces, tender cut with bright red color and good marbling
- 3 cups (285 g) fresh broccoli florets
- 1 lb (454 g) baby potatoes
- 1/2 medium (approx. 75 g) red onion, cubed
- 1 tbsp (15 ml) olive oil, divided
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper, freshly ground
- 1 tsp (2 g) paprika, divided
- 1/2 tsp (0.5 g) dried rosemary, divided
- 1/2 tsp (0.5 g) dried thyme
- 2 tbsp (28 g) unsalted melted butter
- 2 tbsp (6 g) minced fresh garlic
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
Instructions
- Step 1: Preheat oven to 400°F (204°C). Line a large sheet pan with parchment paper or foil for easier cleanup and even cooking.
- Step 2: In a large bowl, toss steak bites with 1/2 tablespoon olive oil, salt, black pepper, 1/2 teaspoon paprika, 1/4 teaspoon dried rosemary, dried thyme, melted butter, and minced garlic. Mix well until every piece is coated evenly.
- Step 3: Spread the seasoned steak pieces evenly in a single layer on one side of the prepared sheet pan. Leave space between the pieces to allow for even cooking and browning.
- Step 4: Using the same bowl, add broccoli florets, baby potatoes, and cubed red onion. Drizzle with the remaining 1/2 tablespoon olive oil and sprinkle garlic powder, onion powder, remaining 1/2 teaspoon paprika, and remaining 1/4 teaspoon dried rosemary. Toss together until the vegetables are fully coated with seasoning and oil.
- Step 5: Spread the seasoned vegetables evenly on the opposite side of the sheet pan in a single layer. Avoid piling to ensure proper roasting and browning rather than steaming.
- Step 6: Place the sheet pan in the preheated oven and roast for 25 minutes. Check toward the end for desired steak doneness and tenderness of the vegetables. Rotate the pan halfway through roasting (at about 12 minutes) to promote even browning and cooking, especially if potatoes begin to brown unevenly.
- Step 7: If deeper browning is desired, broil the pan for 2 to 3 minutes at the end of cooking. Watch carefully to avoid burning.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight or heat sources.
- Refrigeration: Refrigerate in an airtight container for up to 4 days. Reheat thoroughly before serving.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
- Pat steak bites dry with paper towels before seasoning to encourage browning and a good sear.
- Rotate the sheet pan halfway through roasting to achieve even cooking and avoid uneven vegetable browning.
- If potatoes are not tender after 25 minutes, return pan to oven and check every 5 minutes until fork-tender.
- If steak is overcooked, immediately remove from oven and let rest 5 minutes to help retain juices.
- Cover leftovers with foil and warm in the oven at 350°F (177°C) for 10 to 15 minutes to maintain tenderness and texture.
- Serve garlic butter steak bites alongside roasted baby potatoes and steamed broccoli. Include a fresh garden salad or green beans for extra nutrients.
- Add chimichurri sauce or a squeeze of lemon on top for brightness. Consider a garlic herb butter drizzle for extra richness.
- Use leftovers in steak salads, warm sandwiches, scrambled eggs, or pasta dishes for varied meals.
- Choose tender steak cuts such as flank steak, sirloin, or filet mignon for quick cooking and juicy bites. Look for bright red color and good marbling to ensure flavor.
- Use unsalted butter to control salt levels; gently melt it to avoid burning and encourage garlic infusion.
- Always use fresh garlic cloves finely minced for optimal flavor. Avoid pre-minced garlic due to diminished freshness.
- To enhance vegetable variety and texture, you may add firm bell peppers or small zucchinis sliced evenly to ensure consistent roasting. Yellow onions are preferable for a natural sweetness when cooked.
- Freshly ground black pepper adds sharper flavor than pre-ground varieties. Adjust seasoning according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg