This garlic butter steak is a quick and flavor-packed dinner, paired with crispy potatoes and finished with a tangy chili lime crema. It’s rich, savory, and balanced with just the right amount of spice and brightness—perfect for a weeknight meal that still feels a little special.
If you'd like to try other sauces for topping, try these Dairy Free Dressings and see what you'd like!
Why You’ll Love This Recipe
- A full meal — protein, carbs, and flavor!
- Naturally gluten free and easy to make paleo-friendly with some simple swaps.
- Ready in under 30 minutes, but tastes like it came from a steakhouse.
- That chipotle-lime crema? You’ll want to put it on everything.
Ingredients You’ll Need
You’ll just need a handful of real food staples to make this:
- Steak of choice (sirloin or NY strip work great)
- Baby gold potatoes
- Garlic
- Butter
- Olive oil
- Mayonnaise
- Sour Cream
- Chipotle
- Lime
- Salt
- Pepper
While you can use any mayonnaise you'd like, I always use my Whole30 Mayo. It's seed oil free and made with minimal ingredients!
Swaps and Variations
- Paleo/Dairy-Free – Use ghee or a dairy-free butter alternative for the butter and a dairy free sour cream for the crema
- Low Carb – Swap the potatoes for cauliflower florets or parsnips.
- Extra Veggies – Add green beans or asparagus during the last few minutes of cooking.
- Different Protein – This also works great with chicken thighs or pork tenderloin cut into chunks, just be sure to fully cook them vs. just searing them.
How to Make Garlic Butter Steak Bites and Potatoes
- Pre-heat the oven to 425F.
- Combine the crema ingredients, and set aside.
- In a small pan over medium heat, heat the butter and garlic. Let it just start to sauté the garlic then remove it from the heat and set aside.
- Chop the potatoes and spread them on a large baking tray. Lightly coat them with about ¼ of the butter and garlic mixture. Bake for 15 minutes, then flip them and bake for another 10-15 minutes, until cooked through.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat.
- When it's hot, sear the meat until brown on all sides, then set aside.
- Remove the excess liquid from the pan and add in the rest of the garlic butter, onions, and peppers. Cook until softened.
- Add back in the steak, season with salt and pepper, and cook until the desired doneness is reach. Note that if you only want it seared, skip right to the next step!
- Combine the potatoes and steak mixture into the pan, and serve with the crema!
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. Store the crema separately and it will last longer.
- Reheat in a skillet over medium heat with a splash of butter or broth.
- Not freezer friendly due to the texture of the potatoes, but still great for meal prep during the week.
Equipment Needed
- Mixing Bowls
- Measuring Spoons
- Large Skillet or Dutch Oven
- Baking Tray
- Cooking Spoon
- Spatula
Top Tip
Use a large sheet tray to cook the potatoes and try not to have them overlapping or touching too much. Keep as much space between them so they can get more crispy and less soggy!
Garlic Butter Steak Bites
These garlic butter steak bites are a quick and flavor-packed dinner, paired with crispy potatoes and finished with a tangy chili lime crema. It’s rich, savory, and balanced with just the right amount of spice and brightness—perfect for a weeknight meal that still feels a little special.
Ingredients
For the Crema
- ½ cup Sour Cream
- ½ cup Mayonnaise
- 1 tsp. Chipotle more or less according to your spice preference
- 1 Lime juiced
- 1 tsp. Salt
For the Potatoes
- 2 lbs. Baby gold potatoes any baby variety will do
- Salt
- 5 tbsp. Butter
- 5-7 cloves Garlic minced
For the Steak
- 2 lbs. Steak of choice sirloin or NY strip work great, cut into bite sized pieces
- Olive Oil
- 1 Bell Pepper cut into strips
- 1 Red Onion sliced
Instructions
- Pre-heat the oven to 425F.
- Combine the crema ingredients, and set aside.
- In a small pan over medium heat, heat the butter and garlic. Let it just start to sauté the garlic then remove it from the heat and set aside.
- Chop the potatoes and spread them on a large baking tray. Lightly coat them with about ¼ of the butter and garlic mixture. Bake for 15 minutes, then flip them and bake for another 10-15 minutes, until cooked through.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat.
- When it's hot, sear the meat until brown on all sides, then set aside.
- Remove the excess liquid from the pan and add in the rest of the garlic butter, onions, and peppers. Cook until softened.
- Add back in the steak, season with salt and pepper to taste, and cook until the steak's desired doneness is reach. Note that if you only want it seared, skip right to the next step!
- Combine the potatoes and steak mixture into the pan, and serve with the crema!
More Beef Recipes to Try
This one is always a hit and super customizable to your needs. It’s cozy, flavorful, and feels like something you'd get at a restaurant — only way easier and better for you.
Leave a Reply