Sheet-Pan Garlic Butter Sirloin Steak Bites & Crispy Baby Potatoes

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and place the rack in the upper third position. Toss 1.5 lbs baby yellow potatoes and 8 oz cremini mushrooms directly on a large rimmed sheet pan with 2 tbsp olive oil, 1 tbsp fresh rosemary, 1 tsp onion powder, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp freshly cracked black pepper.

   5 min

   Tip: Flip the potatoes so their cut sides are flat against the pan—this is the secret to getting that gorgeous crispy crust.

2. 2

   Roast the potatoes and mushrooms in the oven until the potatoes start turning golden and tender underneath.

   15 min

   Tip: Don't open the oven door during this phase so the pan retains high heat.

3. 3

   While the veggies roast, pat 1.5 lbs top sirloin steak dry with paper towels. In a small bowl, whisk together 4 tbsp unsalted butter, 4 cloves garlic, 1 tbsp olive oil, remaining 0.5 tsp smoked paprika, remaining 0.5 tsp kosher salt, and remaining 0.25 tsp freshly cracked black pepper. Toss the steak cubes in half of this garlic butter mixture.

   5 min

   Tip: Drying the steak thoroughly with paper towels helps it brown instantly instead of steaming.

4. 4

   Carefully pull the sheet pan out of the oven. Use a spatula to push the potatoes and mushrooms to the outer edges of the pan. Scatter the marinated steak bites into a single layer across the hot center of the pan. Return to the oven and roast until the steak is browned and medium-rare.

   6 min

   Tip: Six minutes at 425°F gives you a juicy medium-rare steak bite without drying out.

5. 5

   Remove pan from oven, drizzle the remaining garlic butter over the hot steak bites, and scatter 2 tbsp fresh parsley across the top before serving.

   2 min

   Tip: Let the meat rest right on the pan for 2 minutes before serving so the juice redistributes into every bite.