Saturday Night Dinner: Garlic Butter Steak Bites with Roasted Baby Potatoes and Herbed Aioli

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Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

560

Saturday night is the perfect excuse to treat yourself — and this dinner delivers all the rich, savoury satisfaction of a steakhouse meal without stepping foot outside.

Garlic Butter Steak Bites are a game-changer: seared quickly for caramelised edges and juicy centres, then basted in fragrant herb butter until each bite is coated in flavour. Roasted baby potatoes add golden crispiness, while a quick herbed aioli gives every plate a creamy, garlicky finish. It’s a complete meal, done in under an hour, with very minimal prep.

Ideal for date nights, family gatherings, or even just a solo treat, this Saturday night dinner strikes the right balance between luxurious and low-effort. The cast-iron steak gives restaurant vibes, the aioli elevates the dish with a modern flair, and the crispy potatoes provide a satisfying crunch.

Whether you serve it with a glass of wine or a cold beer, it’s comfort food that doesn’t compromise on flavour or style — and perfect for weekends when you want something special but easy.

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Ingredients

For the steak bites

1 lb (450g) sirloin steak, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon fresh thyme or rosemary leaves

For the roasted potatoes

1.5 lbs (700g) baby potatoes, halved
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the herbed aioli

1/2 cup mayonnaise
1 clove garlic, finely grated
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt to taste

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Directions

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and crispy.
While potatoes roast, season steak cubes with salt and pepper. Heat olive oil in a cast-iron skillet over high heat. Add steak in a single layer and sear for 1–2 minutes per side until browned (do in batches if needed).
Reduce heat to medium, add butter, garlic, and herbs. Baste steak bites with melted butter for 1 minute, then remove from heat.
For the aioli, whisk together mayonnaise, grated garlic, lemon juice, parsley, and a pinch of salt until smooth.
Serve steak bites with crispy potatoes and a side of herbed aioli.

Nutrition

Serving Size: 1
per serving: Calories; 560

Amount/Serving % Daily Value

Fat: 38 grams; 49%
Saturated Fat: 12 grams; 60%
Cholesterol: 85 milligrams; 28%
Sodium: 480 milligrams; 21%
Carbs: 28 grams; 10%
Protein: 30 grams
Sugar: 2 grams
Fiber: 4 grams; 14%

Tips for the Best Saturday Night Dinner

Use a hot cast-iron pan to get the best steak sear.
Pat steak dry before cooking to avoid steaming.
Cut steak into even cubes for uniform cooking.
Don’t overcrowd the skillet — sear in batches.
Rest the steak bites after cooking to retain juices.
Roast potatoes at high heat for maximum crispiness.
Use garlic cloves, not powder, for full flavor impact.
Add chopped rosemary or thyme to butter for an aromatic finish.
Chill the aioli slightly before serving to thicken.
Garnish with parsley or chives for a fresh pop.

Serve It With Suggestions

Simple arugula salad with lemon vinaigrette
Steamed green beans with almonds
Creamed spinach or sautéed mushrooms
Crusty sourdough bread or baguette
Chimichurri or blue cheese dip for variety
Roasted Brussels sprouts with balsamic glaze
A bold red wine (Cabernet Sauvignon or Malbec)
Sweet potato mash or gratin
Sparkling water with citrus slices
Grilled corn with butter and herbs

FAQ's

Q: Can I use a different cut of beef?
A: Yes — sirloin, ribeye, or NY strip all work well for steak bites.

Q: Can I make this dish ahead?
A: The potatoes and aioli can be prepped ahead; cook steak bites fresh for best texture.

Q: What can I substitute for aioli?
A: Try garlic yogurt sauce, sour cream with herbs, or a store-bought dip.

Q: Can I use chicken instead of steak?
A: Yes — cube and cook chicken thighs or breast the same way.

Q: How do I store leftovers?
A: Store components separately in the fridge for up to 3 days. Reheat steak quickly in a hot pan.

Q: Can I cook steak in butter only?
A: Use oil to sear first — butter alone burns too fast. Add it later for flavor.

Q: Is this recipe gluten-free?
A: Yes — just ensure your mayo is gluten-free, and serve with GF sides or bread.

Q: Can I air-fry the potatoes?
A: Yes — 400°F (200°C) for 18–20 minutes, shaking halfway.

Q: What if I don’t have fresh herbs?
A: Use 1/2 teaspoon of dried herbs in the aioli and garlic butter.

Q: Can I double this recipe?
A: Absolutely — just cook the steak in batches to avoid overcrowding.

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Saturday Night Dinner: Garlic Butter Steak Bites with Roasted Baby Potatoes and Herbed Aioli