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Baked Feta Potatoes

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A quick and satisfying one-pan meal featuring tender, juicy steak bites and crispy golden potatoes all coated in a rich garlic butter sauce. Perfect for weeknight dinners or comfort food cravings.

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp unsalted butter (or ghee for Whole30)
  • 4 cloves garlic, minced or sliced
  • 1.5 lbs Yukon Gold potatoes, cubed and par-boiled
  • 1 to 1.5 lbs sirloin steak, cubed
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme (or 1.5 tsp Italian seasoning)
  • Salt and pepper to taste
  • Optional: 1 tsp Worcestershire sauce, 1 small shallot, 1/2 tsp paprika, chopped parsley for garnish

Instructions

  1. Par-boil cubed potatoes for 5–6 minutes until just tender, then drain and toss with oil, salt, pepper, and optional herbs or paprika.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add potatoes and cook until golden and crispy, about 10–15 minutes. Remove and set aside.
  3. Season cubed steak with salt, pepper, garlic powder, and dried herbs.
  4. Add 2 tbsp butter to the skillet and sear steak bites in a single layer, cooking 1–3 minutes per side. Remove and set aside.
  5. Lower heat, add 1 tbsp butter to the skillet along with garlic (and shallots if using), and sauté until fragrant.
  6. Optional: Stir in Worcestershire sauce or a splash of lemon juice.
  7. Return steak and potatoes to the skillet and toss everything in the garlic butter sauce until well coated.
  8. Garnish with chopped parsley and serve immediately.

Notes

  • Par-boiling potatoes ensures they cook through and crisp up nicely.
  • Use a hot skillet and avoid overcrowding to keep steak bites tender.
  • Swap in sweet potatoes for a twist with natural sweetness.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://cookedbysarah.com/baked-feta-potatoes/