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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, tender potato halves and steak cubes seared on a medium-high griddle. Everything gets tossed in a garlic butter pool for a glossy coating and fast, easy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak Cut into 1-inch cubes.
baby potatoes
  • 1.5 lb baby potatoes Halved.
butter
  • 5 tbsp butter
garlic
  • 8 garlic Minced (8 cloves).
olive oil
  • 3 tbsp olive oil
paprika
  • 1 tsp paprika
salt
  • 0.5 tsp salt To taste.
black pepper
  • 0.25 tsp black pepper To taste.
fresh parsley
  • 0.25 cup fresh parsley Chopped, for garnish.

Equipment

  • 1 Blackstone griddle

Method
 

Prep and cook the potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons olive oil, letting it shimmer before cooking. Keep the heat steady so the potatoes brown without burning.
  2. Season the potato halves with salt, pepper, and paprika, then place them cut-side down on the griddle. Cook for 12-15 minutes until golden and tender.
  3. Move the potatoes to the side of the griddle to make space for the steak. Leave any browning bits behind to help flavor the garlic butter.
Cook the steak and finish in garlic butter
  1. Add the remaining 1 tablespoon olive oil to the griddle in the cleared space. Wait until it heats up before adding the meat.
  2. Season the steak cubes with salt and pepper, then place them on the hot griddle. Cook for 6-8 minutes, turning occasionally, until cooked to your desired doneness.
  3. Add the butter and minced garlic to the griddle and let it melt together until fragrant. Toss steak and potatoes in the garlic butter until everything is coated and glossy.
  4. Garnish with fresh parsley and serve immediately. The dish is best hot right off the griddle with butter pooling around the bites.

Notes

Pro tip: don’t crowd the griddle—cook in a wide, single layer so the potatoes get truly golden and the steak browns instead of steaming. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a skillet or on the griddle over medium heat until warmed through. Freezing isn’t recommended because the potatoes can soften. For a lower-fat swap, use 3 tbsp butter and add a splash more olive oil to keep the garlic sauce glossy.