Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.
Step 3: Arrange the wedges on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through, until golden brown and crispy.
Step 4: While the wedges bake, season the steak cubes with salt, black pepper, garlic powder, onion powder, and paprika.
Step 5: Heat the olive oil in a large skillet over high heat.
Step 6: Add the steak bites in a single layer and sear for 2–3 minutes without stirring.
Step 7: Turn the steak bites and cook for another 2–3 minutes until browned and cooked to your preferred doneness.
Step 8: Reduce the heat to medium and add the butter to the skillet.
Step 9: Stir in the minced garlic and thyme and cook for 30 seconds until fragrant.
Step 10: Toss the steak bites in the garlic butter sauce until evenly coated.
Step 11: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion.
Step 12: Whisk together the olive oil, lemon juice, salt, and black pepper and toss with the salad.
Step 13: Transfer the steak bites to a serving platter and sprinkle with fresh parsley.
Step 14: Serve immediately with the crispy potato wedges and fresh garden salad.
Storage and Reheating Tips
Store leftover steak bites, potato wedges, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak bites in a skillet over medium heat for 2–3 minutes until warmed through.
For the crispiest texture, reheat potato wedges in an oven or air fryer at 400°F (200°C) for 5–7 minutes.
Store the salad undressed whenever possible and toss with dressing just before serving.
Steak bites are best enjoyed fresh but can be reheated gently to avoid overcooking.
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