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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes with golden, tender spuds and steak cubes cooked fast on a griddle. Toss everything in garlic butter so it coats each bite and pools around the edges for maximum flavor.
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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: 660
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
Salt
  • 0.25 salt to taste
Black pepper
  • 0.25 black pepper to taste
Fresh parsley
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and cook the potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons of olive oil, letting it shimmer for about 1 minute.
  2. Season the potato halves with salt, black pepper, and paprika, then place them on the griddle cut-side down and cook for 12-15 minutes until golden and tender.
  3. Move the cooked potatoes to the side of the griddle to make room for the steak.
Cook steak bites
  1. Season the steak cubes with salt and black pepper, spreading them in a single layer on the hot side of the griddle.
  2. Cook the steak for 6-8 minutes, turning occasionally, until they reach your desired doneness and look browned on the edges.
Finish with garlic butter and serve
  1. Add the remaining 1 tablespoon olive oil to the griddle, then add the butter and minced garlic so they melt and become fragrant while bubbling lightly.
  2. Toss the steak and potatoes in the garlic butter until glossy and well coated.
  3. Garnish with chopped fresh parsley and serve immediately.

Notes

Pro tip: keep the griddle hot enough that the potatoes brown instead of steaming—if the oil stops sizzling, wait a moment for heat to recover. Refrigerate leftovers in a sealed container up to 3 days; reheat on the griddle or in a skillet until warmed through. Freezing isn’t recommended because potatoes can get mealy. For a lighter option, swap 3 tablespoons of butter for an equal amount of olive oil, keeping the garlic addition the same.