Garlic Herb Steak Skillet
Garlic Herb Steak Skillet
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Herb Butter
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
For the Vegetables
- 1/2 red onion, sliced
- 2 bell peppers, any color, sliced
- 1 cup cherry tomatoes, halved
Instructions
- 1
Pat the steak cubes dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min
- 3
Add half of the steak to the skillet in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned. Remove from skillet and set aside. Repeat with the remaining steak.
⏱️ 8 min
- 4
Reduce heat to medium. Add butter to the skillet and allow it to melt. Add minced garlic, chopped rosemary, and thyme. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Add sliced red onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
⏱️ 6 min
- 6
Return the seared steak to the skillet. Add halved cherry tomatoes and chopped fresh parsley. Toss everything together to coat the steak and vegetables in the garlic herb butter.
⏱️ 2 min
- 7
Cook for another 1-2 minutes, stirring gently, until the tomatoes are slightly softened and the steak is heated through. Remove from heat.
⏱️ 2 min
- 8
Let the skillet rest for 5-10 minutes before serving to allow the flavors to meld and the steak to reabsorb its juices.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Steak Skillet
Ingredients
For the Steak
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Garlic Herb Butter
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
For the Vegetables
- 1/2 red onion, sliced
- 2 bell peppers, any color, sliced
- 1 cup cherry tomatoes, halved
Instructions
- 1
Pat the steak cubes dry with paper towels. Season generously with salt and black pepper.
⏱️ 2 min - 2
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min - 3
Add half of the steak to the skillet in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned. Remove from skillet and set aside. Repeat with the remaining steak.
⏱️ 8 min - 4
Reduce heat to medium. Add butter to the skillet and allow it to melt. Add minced garlic, chopped rosemary, and thyme. Sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Add sliced red onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
⏱️ 6 min - 6
Return the seared steak to the skillet. Add halved cherry tomatoes and chopped fresh parsley. Toss everything together to coat the steak and vegetables in the garlic herb butter.
⏱️ 2 min - 7
Cook for another 1-2 minutes, stirring gently, until the tomatoes are slightly softened and the steak is heated through. Remove from heat.
⏱️ 2 min - 8
Let the skillet rest for 5-10 minutes before serving to allow the flavors to meld and the steak to reabsorb its juices.
⏱️ 10 min