Garlic Herb Steak Bites with Roasted Potato Wedges and Garden Salad

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 and roast for 30–35 minutes, turning halfway through, until golden brown and crispy.

Step 4. While the potatoes roast, combine the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.

Step 5. Whisk together the olive oil, lemon juice, salt, and black pepper and toss with the salad. Set aside.

Step 6. Pat the steak cubes dry with paper towels and season with salt and black pepper.

Step 7. Heat olive oil in a large skillet over high heat.

Step 8. Add the steak cubes in a single layer and sear for 2–3 minutes without stirring.

Step 9. Turn the steak bites and cook for another 2–3 minutes until browned on all sides.

Step 10. Reduce the heat to medium and add the butter and minced garlic. Cook for 30 seconds until fragrant.

Step 11. Stir in the Worcestershire sauce, soy sauce, parsley, oregano, and red pepper flakes. Toss the steak bites until evenly coated.

Step 12. Remove from the heat and sprinkle with fresh parsley and diced chili pepper if using.

Step 13. Arrange the steak bites, roasted potato wedges, and garden salad on serving plates.

Step 14. Spoon any remaining garlic herb butter from the skillet over the steak and serve immediately.

Storage and Reheating Tips

Store leftover steak bites, potato wedges, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the steak bites in a hot skillet for 1–2 minutes to maintain their tenderness.

Reheat potato wedges in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore crispness.

Keep the salad separate and add dressing just before serving to maintain freshness.

For meal prep, portion the steak and potatoes into containers and pack the salad separately.