Q: Can I use a different cut of beef?

A: Yes — sirloin, ribeye, or NY strip all work well for steak bites.

Q: Can I make this dish ahead?

A: The potatoes and aioli can be prepped ahead; cook steak bites fresh for best texture.

Q: What can I substitute for aioli?

A: Try garlic yogurt sauce, sour cream with herbs, or a store-bought dip.

Q: Can I use chicken instead of steak?

A: Yes — cube and cook chicken thighs or breast the same way.

Q: How do I store leftovers?

A: Store components separately in the fridge for up to 3 days. Reheat steak quickly in a hot pan.

Q: Can I cook steak in butter only?

A: Use oil to sear first — butter alone burns too fast. Add it later for flavor.

Q: Is this recipe gluten-free?

A: Yes — just ensure your mayo is gluten-free, and serve with GF sides or bread.

Q: Can I air-fry the potatoes?

A: Yes — 400°F (200°C) for 18–20 minutes, shaking halfway.

Q: What if I don’t have fresh herbs?

A: Use 1/2 teaspoon of dried herbs in the aioli and garlic butter.

Q: Can I double this recipe?

A: Absolutely — just cook the steak in batches to avoid overcrowding.

Jantar à noite de sábado: Bites de bife de manteiga de alho com batatas assadas e aioli com ervas

Saturday Night Dinner: Garlic Butter Steak Bites with Roasted Baby Potatoes and Herbed Aioli

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

560

Saturday night is the perfect excuse to treat yourself — and this dinner delivers all the rich, savoury satisfaction of a steakhouse meal without stepping foot outside.

Garlic Butter Steak Bites are a game-changer: seared quickly for caramelised edges and juicy centres, then basted in fragrant herb butter until each bite is coated in flavour. Roasted baby potatoes add golden crispiness, while a quick herbed aioli gives every plate a creamy, garlicky finish. It’s a complete meal, done in under an hour, with very minimal prep.

Ideal for date nights, family gatherings, or even just a solo treat, this Saturday night dinner strikes the right balance between luxurious and low-effort. The cast-iron steak gives restaurant vibes, the aioli elevates the dish with a modern flair, and the crispy potatoes provide a satisfying crunch.

Whether you serve it with a glass of wine or a cold beer, it’s comfort food that doesn’t compromise on flavour or style — and perfect for weekends when you want something special but easy.

Image of Saturday Night Dinner: Garlic Butter Steak Bites with Roasted Baby Potatoes and Herbed Aioli

Ingredients

For the steak bites

1 lb (450g) sirloin steak, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon fresh thyme or rosemary leaves

For the roasted potatoes

1.5 lbs (700g) baby potatoes, halved
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the herbed aioli

1/2 cup mayonnaise
1 clove garlic, finely grated
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt to taste

Directions

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and crispy.
While potatoes roast, season steak cubes with salt and pepper. Heat olive oil in a cast-iron skillet over high heat. Add steak in a single layer and sear for 1–2 minutes per side until browned (do in batches if needed).
Reduce heat to medium, add butter, garlic, and herbs. Baste steak bites with melted butter for 1 minute, then remove from heat.
For the aioli, whisk together mayonnaise, grated garlic, lemon juice, parsley, and a pinch of salt until smooth.
Serve steak bites with crispy potatoes and a side of herbed aioli.

Nutrition

Serving Size: 1
per serving: Calories; 560

Amount/Serving % Daily Value

Fat: 38 grams; 49%
Saturated Fat: 12 grams; 60%
Cholesterol: 85 milligrams; 28%
Sodium: 480 milligrams; 21%
Carbs: 28 grams; 10%
Protein: 30 grams
Sugar: 2 grams
Fiber: 4 grams; 14%

Dicas para o melhor jantar de sábado à noite

Use uma panela de ferro fundido quente para obter o melhor bife.
Seque -o antes de cozinhar para evitar vapor.
Corte o bife em cubos pares para cozinhar uniformes.
Não superlote a frigideira - veja em lotes.
Descanse as picadas de bife depois de cozinhar para reter sucos.
Batatas assadas em fogo alto para máxima crocância.
Use dentes de alho, não em pó, para obter um impacto total do sabor.
Adicione o alecrim ou o tomilho picado à manteiga para um acabamento aromático.
Refrigere o aioli um pouco antes de servir para engrossar.
Decore com salsa ou cebolinha para um pop novo.

Sirva com sugestões

Salada de rúcula simples com vinagrete de limão
Feijão verde cozido no vapor com amêndoas
Espinafre com cremos ou cogumelos salteados
Pão ou baguete com fermento ou baguete
Chimichurri ou Dip de queijo azul para variedade
Couve de Bruxelas assadas com esmalte balsâmico
Um vinho tinto ousado (Cabernet Sauvignon ou Malbec)
Purê de batata -doce ou gratinado
Água com brilho com fatias cítricas
Milho grelhado com manteiga e ervas

FAQs

P: Posso usar um corte diferente de carne?
UM: Sim - lombo, lombo ou tira de Nova York funcionam bem para picadas de bife.

P: Posso fazer este prato à frente?
UM: As batatas e aioli podem ser preparados à frente; Cozinhe picadas de bife frescas para a melhor textura.

P: O que posso substituir para aioli?
UM: Experimente o molho de iogurte do alho, o creme de leite com ervas ou um mergulho comprado na loja.

P: Posso usar frango em vez de bife?
UM: Sim - Cubo e cozinhe as coxas de frango ou o peito da mesma maneira.

P: Como faço para armazenar as sobras?
UM: Armazene os componentes separadamente na geladeira por até 3 dias. Reaqueça o bife rapidamente em uma panela quente.

P: Posso cozinhar apenas bife na manteiga?
UM: Use óleo para queimar primeiro - a manteiga por si só queima muito rápido. Adicione -o mais tarde para o sabor.

P: Esta receita é sem glúten?
UM: Sim-apenas verifique se sua maionese está sem glúten e sirva com lados GF ou pão.

P: Posso fritar as batatas?
UM: Sim - 400 ° F (200 ° C) por 18 a 20 minutos, agitando a metade.

P: E se eu não tiver ervas frescas?
UM: Use 1/2 colher de chá de ervas secas na manteiga de aioli e alho.

P: Posso dobrar esta receita?
UM: Absolutamente - basta cozinhar o bife em lotes para evitar a superlotação.

Chef's Recommendation

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