Garlic Steak Bites with Roasted Potatoes & Mixed Veggies

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a bowl, toss the baby potatoes with olive oil, garlic powder, dried parsley, salt, and black pepper.

Step 3. Spread the potatoes on a baking sheet and roast for 30 to 35 minutes, turning halfway through, until golden brown and tender.

Step 4. While the potatoes roast, toss the green beans, carrots, peas, bell pepper, and onion with olive oil, salt, and black pepper.

Step 5. During the last 15 minutes of potato cooking time, add the vegetables to a separate baking sheet and roast until tender.

Step 6. Pat the steak cubes dry with paper towels.

Step 7. Season the steak with salt, black pepper, garlic powder, and paprika.

Step 8. Heat olive oil in a large cast-iron skillet over medium-high heat.

Step 9. Add the steak cubes in a single layer and sear for 2 to 3 minutes per side until browned and cooked to your desired doneness.

Step 10. Reduce the heat slightly and add the butter and minced garlic.

Step 11. Toss the steak bites in the garlic butter for 1 minute until fragrant and well coated.

Step 12. Remove from the heat and stir in the chopped parsley.

Step 13. Arrange the roasted potatoes and mixed vegetables on serving plates.

Step 14. Top with the garlic steak bites.

Step 15. Garnish with additional fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover steak, potatoes, and vegetables separately in airtight containers in the refrigerator for up to 4 days.

Reheat the steak gently in a skillet over low heat to avoid overcooking.

Warm the potatoes and vegetables in a 375°F (190°C) oven or air fryer for 5 to 8 minutes to maintain their texture.

Freeze cooked steak and vegetables for up to 2 months in freezer-safe containers.

Thaw overnight in the refrigerator before reheating for the best flavor and texture.