Ingredients:
For the Steak:
1 pound sirloin or ribeye steak, cut into 1-inch cubes
2 tablespoons olive oil
Salt and black pepper, to taste
For the Potatoes:
1 1/2 pounds baby potatoes, halved
3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh parsley, chopped
2 tablespoons butter
Salt and black pepper, to taste
For the Sauce:
1/4 cup beef broth
1/4 cup dry white wine (or additional beef broth)
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
Instructions:
Prepare the Steak:
Season the steak cubes with salt and black pepper.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steak cubes and sear for 2-3 minutes on each side, or until they are browned on the outside but still slightly pink in the center (for medium-rare). Remove the steak from the skillet and set it aside.
Sauté the Potatoes:
In the same skillet, add the halved baby potatoes and minced garlic. Cook for about 5-7 minutes, or until the potatoes start to brown.
Add the chopped rosemary, thyme leaves, and butter to the skillet. Stir to coat the potatoes with the herbs and butter. Cook for an additional 5-7 minutes or until the potatoes are tender and golden.
Make the Sauce:
In a small bowl, whisk together the beef broth, dry white wine (or additional beef broth), Dijon mustard, and Worcestershire sauce.
Pour the sauce over the potatoes in the skillet.
Combine and Finish:
Return the seared steak cubes to the skillet with the potatoes and sauce. Stir to combine all the ingredients.
Cook for an additional 2-3 minutes to heat the steak through and allow the flavors to meld. Season with additional salt and black pepper, if needed.
Serve:
Sprinkle the fresh parsley over the steak and potato skillet for a burst of color and freshness.
Serve hot, either directly from the skillet