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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, tender potatoes cooked on a griddle and finished in a garlic-butter toss. Cubed sirloin sears quickly, then swims in butter pooling on the hot surface for a glossy, savory coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Sirloin steak
  • 1.5 lb sirloin steak cut into 1-inch cubes
Baby potatoes
  • 1.5 lb baby potatoes halved
Butter
  • 5 tbsp butter
Garlic
  • 8 clove garlic minced
Olive oil
  • 3 tbsp olive oil
Paprika
  • 1 tsp paprika
Seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
Fresh parsley
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Blackstone griddle

Method
 

Cook the potatoes
  1. Heat a Blackstone griddle to medium-high and add 2 tablespoons olive oil. The surface should shimmer when ready.
  2. Season potato halves with salt, pepper, and paprika, then place them cut-side down on the griddle. Cook for 12-15 minutes, until golden and tender, without moving too often so they brown.
Cook the steak bites and finish
  1. Move the potatoes to the side and add the remaining 1 tablespoon olive oil to the center of the griddle. Let it heat until it looks loose and glossy.
  2. Season the steak cubes with salt and pepper, then add them to the hot oil. Cook for 6-8 minutes, turning occasionally, until browned and at your desired doneness.
  3. Add butter and garlic to the griddle and toss the steak and potatoes in the garlic butter. Cook just until the garlic is fragrant and the coating looks glossy and pooled.
Serve
  1. Garnish with fresh parsley and serve immediately. For the best texture, don’t let the garlic butter cool and thicken.

Notes

Pro tip: cut steak to 1-inch cubes for fast, even browning—overcrowding slows searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the griddle or in a skillet until warmed through. Freezing is not recommended for best potato texture. For a lighter option, use 2-3 tbsp butter instead of 5 tbsp while keeping the garlic and olive oil amounts the same.