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Blackstone Garlic Steak Bites and Potatoes

Blackstone steak bites with garlic butter and golden potatoes cooked right on the griddle for an easy dinner. Cubed sirloin sears fast, then gets tossed with garlic-infused butter for a glossy finish and quick, filling meal.
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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: 650
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 cloves garlic, minced
Olive oil
  • 3 tbsp olive oil
Paprika
  • 1 tsp paprika
Salt and pepper
  • 0.25 salt and pepper to taste
Fresh parsley
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Blackstone griddle

Method
 

Cook the potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons oil, then let it shimmer. You should see a light sheen forming across the cooking surface.
  2. Season the 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.
  3. Move the potatoes to the side of the griddle to make space for the steak. Keep them warm there while you cook the remaining ingredients.
Cook the steak and finish with garlic butter
  1. Season the steak cubes with salt and pepper, then spread them on the hot side of the griddle. Cook for 6-8 minutes, turning occasionally, until they reach your desired doneness.
  2. Add butter and garlic to the griddle, then toss the steak and potatoes together in the garlic butter. Stir and cook until the butter looks glossy and the garlic is fragrant.
  3. Garnish with fresh parsley and serve immediately. Finish with the parsley right before serving so it stays bright and fresh.

Notes

For the best golden color, keep the potatoes cut-side down for the first half of the cook time and avoid crowding the griddle. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the griddle or in a skillet until hot, adding a splash of oil if needed. Freezing is not recommended because the potatoes can soften too much after thawing. For a lower-fat option, use light butter or swap half the butter for olive oil while still finishing with garlic.