Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2. Toss the potato wedges with 2 tablespoons olive oil, paprika, garlic powder, half of the salt, and half of the black pepper.
Step 3. Spread the potatoes on the baking sheet in a single layer and roast for 30–35 minutes, turning halfway through cooking, until golden brown and crispy.
Step 4. While the potatoes roast, pat the steak cubes dry with paper towels and season with the remaining salt and black pepper.
Step 5. Heat a large skillet over medium-high heat.
Step 6. Add 1 tablespoon butter and sear the steak bites in batches for 2–3 minutes per side until browned and cooked to your preferred doneness.
Step 7. Transfer the steak bites to a plate and keep warm.
Step 8. Reduce the heat to medium and add the remaining butter to the skillet.
Step 9. Stir in the minced garlic and thyme and cook for 30 seconds until fragrant.
Step 10. Return the steak bites to the skillet and toss to coat in the garlic herb butter.
Step 11. Add the lemon juice and chopped parsley, stirring until evenly combined.
Step 12. In a large bowl, combine the mixed greens and cherry tomatoes.
Step 13. Whisk together the dressing ingredients and toss with the salad just before serving.
Step 14. Arrange the garlic herb steak bites, crispy potatoes, and fresh salad on serving plates.
Step 15. Spoon any remaining garlic herb butter from the skillet over the steak and serve immediately.
Storage and Reheating Tips
Store leftover steak bites, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak gently in a skillet over medium-low heat to prevent overcooking.
Reheat the potatoes in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore their crispiness.
Store the salad and dressing separately and combine only when ready to eat.
Steak bites can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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