Simply by Maha
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DinnerGarlic butter steak bites served with creamy mashed potatoes
American · Dinner

Garlic & Herb Steak Bites with Mashed Potatoes

These garlic herb steak bites with mashed potatoes are such a good easy dinner. The steak is juicy and full of flavor, the mashed potatoes are creamy, and everything comes together so well.

5.0 (4 reviews)
30m
Prep
30m
Cook
60m
Total
2
Serves
easy
Level
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How to Make Garlic & Herb Steak Bites with Mashed Potatoes

  1. Make the garlic herb butter
    In a small bowl, mix together the butter, Dijon mustard, chives, parsley, minced garlic, lemon juice, cayenne pepper, paprika, red pepper flakes, salt, and black pepper until well combined. Set aside.
  2. Prepare the potatoes
    Peel and dice the russet potatoes, then place them in a pot of salted water. Bring to a boil and cook until fork tender.
  3. Season the steak
    Season the steak bites with Worcestershire sauce, salt and black pepper.
  4. Cook the steak bites
    Heat olive oil in a skillet or cast iron pan over medium-high heat. Add the steak bites in a single layer and sear for about 2 minutes. Flip and sear the other side.
  5. Add the garlic herb butter
    Reduce the heat and add about 2 tablespoons of the garlic herb butter to the pan. Toss the steak bites in the butter until coated and flavorful. Remove the steak from the pan and set aside.
  6. Cook the asparagus
    In the same pan, add the asparagus and sauté until fork tender, about 8 minutes over medium heat.
  7. Finish the mashed potatoes
    Once the potatoes are tender, drain and mash them. Stir in the heavy cream, salt, and black pepper until smooth and creamy.
  8. Serve
    Plate the mashed potatoes with the steak bites and asparagus. Spoon any extra garlic herb butter from the pan over the steak if you like

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5.0 (4 reviews)

About Garlic & Herb Steak Bites with Mashed Potatoes

This is my answer to wanting a proper steak dinner on a weeknight without the wait or the cost of big cuts. You cut steak into bite-size pieces, sear them hard and fast in a screaming hot pan, then toss them in garlic, butter, and fresh herbs at the end. They go over a bowl of soft, buttery mashed potatoes that soaks up all of that garlicky butter.

The secret to good steak bites is heat and patience in equal measure. The pan has to be very hot so the pieces brown instead of steam, and you have to leave them alone long enough to get a crust. Crowd the pan or stir too soon and you get grey, sad meat. Give them room and they come out deeply browned and tender.

The mash underneath turns it from a snack into dinner. It is comforting, it is fast, and the whole thing comes together in about half an hour. I make this when I want something that feels like a treat but does not take all night.

Per serving
  • 520Calories
  • 32gProtein
  • 30gFat
  • 30gCarbs
estimated

Garlic & Herb Steak Bites with Mashed Potatoes Tips and Notes

Why you'll love it

  • You get a steakhouse flavour in about 30 minutes.
  • Bite-size pieces cook fast and stay tender.
  • The garlic herb butter sauce coats every bite and the mash beneath.
  • It uses cheaper steak cuts and still tastes rich.
  • The mash soaks up all the buttery pan juices.
  • It feels like a proper treat without a big effort.
  • Everything cooks in one pan plus a pot for the potatoes.

Ingredient notes

Steak: sirloin, ribeye, or strip steak are my favourites because they stay tender at high heat. Cheaper cuts like flat iron or top sirloin also work well. Avoid stewing cuts, they need long slow cooking, not a quick sear.

Butter: add it at the end, not the start. Butter burns at the high heat you need to sear, so sear in a little oil first, then add butter once the heat comes down to make the sauce.

Fresh garlic and herbs: fresh garlic, thyme, rosemary, or parsley make this. Add the garlic late so it does not burn and turn bitter, just a minute in the warm butter is enough.

Potatoes: starchy potatoes like Russet or floury Maris Piper make the fluffiest mash. Yukon Gold gives a creamier, more buttery mash. Avoid waxy potatoes, they go gluey when mashed.

Salt: pat the steak very dry and salt it just before it hits the pan. Wet or pre-salted-too-early meat will steam instead of sear.

Tips & tricks

Pat the steak bites completely dry with paper towel before searing. Surface moisture is the enemy of a good crust.

Get the pan ripping hot and sear in batches so the pieces are not crowded. A crowded pan drops the temperature and steams the meat.

For medium, the bites only need about 2 to 3 minutes total in a hot pan. They are small, so they cook quick. Pull them just before they look done since they carry on cooking off the heat.

Add the butter, garlic, and herbs at the end, lower the heat, and toss for under a minute so the garlic softens but does not burn.

For smooth mash, warm your milk and butter before adding them, and do not overwork the potatoes or they turn gluey. A potato ricer gives the silkiest result.

Storage & make-ahead

Store the steak bites and mash separately in the fridge in airtight containers for up to 3 days.

The steak bites freeze well for up to 2 months. Mash can be frozen too, though it changes texture a little and is best stirred with a splash of warm milk on reheating.

Reheat the steak gently so it does not overcook, a quick warm in a pan or 30 second bursts in the microwave. Loosen the mash with warm milk or butter as you reheat.

Variations

Make it creamy garlic by stirring a splash of cream and a little parmesan into the pan butter for a sauce that coats everything.

Add a kick with chilli flakes or a spoon of chilli crisp tossed in at the end.

Swap the mash for crispy roast potatoes, buttered noodles, or rice if that is what you have.

Add sliced mushrooms to the pan after the steak comes out and brown them in the butter before building the sauce.

Garlic & Herb Steak Bites with Mashed Potatoes FAQs

Sirloin, ribeye, or strip steak are great because they stay tender with a quick high-heat sear. Cheaper cuts like flat iron or top sirloin also work well. Skip stewing cuts, which need long slow cooking.
Pat the meat very dry, get the pan very hot, and cook in batches so the pieces are not crowded. Then leave them alone for a minute or two before stirring so they form a crust instead of steaming.
Usually it is overcooking. Bite-size pieces only need a couple of minutes in a hot pan, so pull them just before they look done. The wrong cut, like a stewing cut, can also be the cause.
You can make the mash a day ahead and reheat it with a splash of warm milk. The steak bites are best seared fresh, so I cook those just before serving and toss them in the butter at the last minute.
Starchy potatoes like Russet or Maris Piper make fluffy mash, while Yukon Gold gives a creamier, more buttery result. Avoid waxy potatoes, which turn gluey when mashed.
At the end. Sear the steak in oil first because butter burns at high heat, then lower the heat and add butter, garlic, and herbs for under a minute so the garlic softens without going bitter.
They are great over crispy roast potatoes, buttered noodles, rice, or even a simple salad. Anything that soaks up the garlic butter works.
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