Garlic Butter Steak Bites with Crispy Potatoes & Asparagus

Wash and quarter the 2 lbs of baby potatoes. Trim the woody ends off the 1.5 lbs of asparagus and cut into 2-inch pieces. Cut the 2.5 lbs of sirloin steak into 1-inch bite-sized cubes. Mince the 6 cloves of garlic.

In a large skillet (cast iron preferred), heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes, salt, and pepper. Cook for 12-15 minutes, stirring occasionally, until they are fork-tender and golden brown. Remove potatoes from the pan and set aside.

In the same skillet, increase heat to high. Add the steak bites in a single layer (do this in two batches if necessary to avoid overcrowding). Sear for 2-3 minutes per batch until browned but not fully cooked through. Season with salt and pepper. Remove steak and set aside with the potatoes.

Lower heat to medium. Add the remaining 1 tablespoon of olive oil and the asparagus pieces. Sauté for 4-5 minutes until crisp-tender. Season lightly with salt.

Push the asparagus to the side of the pan. Add the 6 tablespoons of butter, minced garlic, 2 teaspoons dried rosemary, and 1 teaspoon dried thyme to the center. Let the butter melt and garlic become fragrant (about 1 minute).

Add the steak and potatoes back into the pan. Toss everything together to coat thoroughly in the garlic butter sauce. Cook for another 1-2 minutes to reheat everything.

Remove from heat. Squeeze the juice of half the lemon over the skillet and garnish with the 1/4 cup chopped fresh parsley. Serve immediately.