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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with a fast, hot griddle sear and crispy-edged baby potatoes. Sirloin cubes cook quickly next to golden potatoes, then everything gets tossed in bubbling garlic butter for a glossy, caramelized finish.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lb sirloin steak cut into 1-inch cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
Potatoes
  • 1.5 lb baby yellow potatoes halved
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garlic Butter Finish
  • 4 tbsp unsalted butter
  • 6 garlic minced
  • 2 tbsp fresh parsley chopped
  • 0.125 tsp red pepper flakes optional
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak and prep the potatoes
  1. Toss the sirloin steak cubes with olive oil, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper, then let them sit for at least 15 minutes to absorb the flavors.
  2. Halve the baby yellow potatoes and toss them with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Griddle-cook the potatoes
  1. Preheat your Blackstone griddle to medium-high heat for about 5 minutes so it’s hot enough to sear immediately on contact.
  2. Add the baby yellow potatoes to one side of the griddle in a single layer and cook for 12–15 minutes, flipping every 3–4 minutes, until golden with crispy edges and fork-tender.
Sear the steak
  1. Place the steak bites on the other side of the griddle in a single layer without crowding, then sear for 2 minutes without moving.
  2. Flip the steak bites and cook for another 2 minutes for medium doneness.
Garlic butter toss and serve
  1. Push the steak and potatoes together in the center of the griddle.
  2. Add unsalted butter and minced garlic directly over the food and let it melt and bubble.
  3. Toss everything together for 1 more minute, constantly, until the garlic is golden and fragrant and the steak and potatoes are coated in a buttery glaze.
  4. Remove from the griddle and top with fresh chopped parsley, red pepper flakes if using, and salt and black pepper to taste, then serve immediately.

Notes

For the crispiest potatoes, spread them out on the hot griddle with minimal overlap so they can brown; don’t stir until you’ve had a chance to develop color. Store leftovers in the refrigerator up to 3 days and reheat on a griddle or in a skillet until hot. Freezing isn’t recommended because the potatoes can soften when reheated. For a lighter option, use a reduced-fat butter or olive-oil finish instead of the full butter glaze.