Air fryer steak bites and potatoes
Crispy little potatoes and juicy seasoned steak bites tossed in butter, a small steak dinner with no pan to scrub.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $5.53 a serving
- 540 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- 12 oz baby potatoes
- 12 oz sirloin steak
- 2 tsp montreal steak seasoning
- 1 tbsp butter, softened
- 1 tbsp fresh parsley, chopped (optional)
From your pantry
- 1½ tbsp olive oil, divided
- ½ tsp salt
- 1 tsp garlic powder
Each serving has about 540 calories, 39 g protein, 29 g carbs and 30 g fat, and costs about $5.53 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No sirloin steak? New York strip steak or ribeye steak works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 400°F for 3 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 3 min
Quarter the potatoes and them with 1 tbsp of the oil, the salt and the garlic powder.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Air fry the potatoes 12 minutes, shaking the basket halfway.
Timer: 12 min
Meanwhile, cut the steak into 1-inch , them dry, and with the rest of the oil and the steak seasoning.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Add the steak to the basket, spread it out over the potatoes, and air fry 6 to 8 minutes, shaking once, until the potatoes are tender and a cube of steak reads 145°F.
Timer: 7 min
Dolly’s tip: Small cubes overcook fast. Cut one open at 5 minutes and check.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Tip everything into a bowl with the butter and parsley and until the butter .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
