Ingredients:

  • 2 lbs top sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, par-boiled and diced into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp onion powder
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh rosemary, minced

Instructions:

  1. Preheat the Blackstone griddle to high heat, aiming for a surface temperature between 475°F and 500°F.
  2. In a medium bowl, toss the cubed sirloin with olive oil, Worcestershire sauce, smoked paprika, sea salt, and black pepper. Allow to marinate at room temperature for 10 minutes.
  3. Prepare the garlic butter by mixing the softened butter, minced garlic, parsley, and rosemary in a small bowl. Set aside.
  4. Apply avocado oil to one side of the griddle. Spread the par-boiled potato cubes in a single layer. Season with onion powder and sear until golden brown and crisp, approximately 8-10 minutes, turning occasionally.
  5. Spread the marinated steak bites onto the hottest part of the griddle in a single layer. Let sear undisturbed for 2 minutes to develop a crust.
  6. Toss the steak bites and cook for another 1-2 minutes. Move the steak to a cooler zone or turn off the heat.
  7. Add the cold garlic butter to the steak bites, tossing rapidly to create a velvety emulsion that coats the meat. Combine with the crispy potatoes and serve immediately.