Rosemary Steak Bites with Potatoes and Garlic Butter

This is such a hearty meal. We have made it for dinner, but also weekend breakfasts too. This is what you'll need to make about 4 servings:

Photo bypintrest

Ingredients:

• 1/4 cup butter, divided
• 1 tablespoon olive oil
• 1 lb yukon gold potatoes, cut into 1/2" cubes
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried Mexican oregano
• 1/2 tsp dried rosemary
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 1/4 lb sirloin steak, cut into 1/2" cubes

Heat a large cast iron skillet over medium heat and add the olive oil along with two tablespoons of ghee.

Once the butter has melted, add the potatoes to the pan, then sprinkle garlic, thyme, oregano, rosemary, salt, and pepper over them. Cook for 2-3 minutes before stirring. Continue cooking, stirring every 1-2 minutes, until the potatoes turn golden brown and are fork-tender, about 8-10 minutes. (Note: Cooking time may increase if the pan is crowded or the potato pieces are larger.) Remove the potatoes and any browned bits from the pan and set them aside.

Turn the heat to medium-high and add the remaining two tablespoons of ghee to the skillet. Once melted, add the steak pieces and season with a little salt and pepper. Let them cook undisturbed for at least 2 minutes to get a good sear. Stir and cook for another 1-2 minutes until the steak is golden brown.

Return the potatoes to the pan and stir to combine. Adjust salt and pepper to taste. Garnish with freshly chopped parsley. Serve and enjoy!