Garlic Butter Steak Bites and Potatoes
Juicy steak bites and tender baby potatoes cooked in garlic butter for a comforting, hands-off meal.
Ingredients
Main Ingredients
- 1.5 pounds steak (sirloin or flank steak), trimmed and cut into 1–1.5 inch cubes Substitution: skirt or flat iron work, but adjust cook time—flank is leaner.
- 1 pound baby potatoes, whole or halved if larger Yukon gold or small red potatoes are great alternatives.
- 4 tablespoons garlic butter (store-bought or compound butter) If you only have plain butter, stir in 2–3 minced garlic cloves.
- Salt and pepper to taste
- 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning) Optional: chopped parsley for garnish.
Instructions
Preparation
- Pat steak pieces dry and season with salt and pepper.
- If potatoes are large, halve or quarter them so pieces are similar-sized to steak.
- Place a thin layer of potatoes in the bottom of the slow cooker.
Cooking
- Arrange steak cubes over the potatoes. Dot the garlic butter evenly over steak and potatoes.
- Sprinkle the dried herbs and a little extra salt and pepper over everything.
- Cover and cook on LOW for 3–4 hours, or HIGH for 1.5–2.5 hours. Check at the lower end to avoid overcooking flank or sirloin.
- Optional sear: for more crust, quickly sear steak cubes in a hot skillet for 30–60 seconds per side before adding to slow cooker.
- When potatoes are fork-tender and steak reaches your desired doneness, garnish with chopped parsley and serve.
Notes
Refrigerate leftovers within 2 hours in an airtight container. Keep refrigerated up to 3–4 days. For a heartier meal, serve alongside buttered egg noodles or mashed cauliflower.