Garlic Steak Bites and Potatoes

Ingredients

• 12 ounces sirloin steak (or NY strip or ribeye)
• 3/4 pound baby gold potatoes
• 2 cups broccoli florets
• 3 cloves garlic
• 6 tablespoons avocado oil (divided)
• 3 tablespoons butter
• 1/2 teaspoon sea salt (or more/less, as desired)
• 1/2 teaspoon black pepper (or more/less, as desired)
• 1 small bunch flat leaf parsley

Instructions

1. 1

   Prep: Slice ¾ pound baby gold potatoes in half and cut 2 cups broccoli florets into bite sized pieces. Peel and mince 3 cloves garlic. Finely chop 1 small bunch flat leaf parsley. Cut 12 ounces sirloin steak into 2 inch pieces and pat them dry on all sides with a few paper towels to dry the pieces. Season lightly with ½ teaspoon sea salt and ½ teaspoon black pepper.

2. 2

   Cook the vegetables: Heat 2 tablespoons avocado oil in a large cast iron skillet over medium heat. Set the potatoes in the skillet, cut side down. Cook for about 7 minutes, or until the cut side begins to get crispy and easily releases from the skillet.Flip the potatoes over and add the broccoli to the skillet. Sauté together for 7-8 minutes, until the potatoes are fork tender and the broccoli is softened. Transfer everything to a large plate.

3. 3

   Cook the steak: Heat 2 tablespoons avocado oil in the same skillet over medium high heat. Once the oil is shimmering, add the steak bites. Sear for about one minute per side, turning the pieces as soon as they begin to brown, then set the steak aside on the same plate as the vegetables.

4. 4

   Make the garlic butter sauce: Reduce the heat to low. Add remaining 2 tablespoons avocado oil, and 3 tablespoons butter and minced garlic to the skillet. Sauté over low heat until the garlic is fragrant, about 2 minutes.

5. 5

   Finishing steps: Add the steak, potatoes, and broccoli back into the skillet, turning to fully coat everything in butter and garlic. Sprinkle with chopped parsley and season lightly with additional salt and pepper as desired.