Ingredients:

  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp high-smoke point oil (Avocado or Grapeseed oil)
  • 1 tsp Kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 tsp onion powder
  • 1.5 lbs sirloin steak, trimmed and cut into 1-inch cubes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp high-smoke point oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp fresh rosemary or thyme, finely chopped
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat the Blackstone griddle with two zones: one side to Medium-High (targeting 450°F) and the other to Medium. Apply oil to the Medium-High side.
  2. Spread diced potatoes in a single layer on the Medium-High zone. Let sit undisturbed for 5 minutes to develop a crust. Toss, add a squirt of water, and cover with a basting dome for 3-4 minutes to soften the interiors.
  3. Move potatoes to the Medium (cool) zone. Increase the empty zone heat to High (450°F). Pat steak bites dry and toss with oil and Worcestershire sauce.
  4. Place steak bites on the high-heat zone (450°F). Sear for 2 minutes without moving them to ensure a deep crust. Flip and sear for another 1-2 minutes.
  5. Combine steak and potatoes in the center of the griddle. Add butter, minced garlic, and herbs. Toss vigorously for 60 seconds until the butter foams and coats everything. Remove from heat immediately.