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Garlic Herb Steak Nuggets & Crispy Parmesan Fries Recipe
Ash Tyrrell

Garlic Herb Steak Nuggets & Crispy Parmesan Fries Recipe

I made this dish on a random weeknight when I was craving steak but didn't want the fuss of firing up the grill, and honestly, it turned into one of my favorite dinners ever. I cut the steak into bite-sized nuggets, tossed them in garlic and herbs, and seared them fast in a hot pan while the parmesan fries crisped up in the oven
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs sirloin or ribeye steak cut into bite-sized cubes – choose a cut with some marbling so the nuggets stay juicy after searing
  • 4 cloves garlic minced fresh – skip the jarred stuff here, fresh garlic gives a much bolder, sweeter flavor when it hits the hot pan
  • 2 tbsp fresh chopped parsley – adds a bright herby finish that balances the richness of the steak
  • 1 tsp fresh thyme chopped – dried works in a pinch, but fresh thyme has a more fragrant, earthy punch
  • 1 tsp fresh rosemary chopped – pairs beautifully with beef and gives that classic steakhouse aroma
  • 2 tbsp olive oil divided – use a good quality oil since it carries a lot of the flavor here
  • 2 tbsp butter – for basting the steak nuggets and adding richness to the sear
  • Salt and black pepper to taste – season generously, steak needs more salt than you'd expect
  • 4 medium russet potatoes cut into thin fry shapes – russets have the right starch content for a crispy outside and fluffy inside
  • 1/2 cup parmesan cheese freshly grated – pre-shredded parmesan doesn't melt or stick the same way, so grate it yourself for best results
  • 1 tsp garlic powder – for coating the fries evenly without burning like fresh garlic can in a hot oven
  • 1/2 tsp smoked paprika – gives the fries a subtle smoky depth
  • Fresh parsley for garnish

Method
 

  1. Wash and cut the russet potatoes into thin, even fry shapes so they cook at the same rate. Soak them in cold water for about ten minutes to pull out extra starch. This little step is what gives you that crispy exterior instead of a soggy one.
  2. Pat the potatoes completely dry, then toss them with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet so they don't steam each other. Bake at 425°F for about 30 minutes, flipping halfway through for even crisping.
  3. While the fries bake, cut your steak into bite-sized cubes and pat them dry with a paper towel. Season generously with salt and pepper, then toss with minced garlic, thyme, and rosemary. Let the meat sit for a few minutes so the flavors soak in.
  4. Heat olive oil in a skillet over high heat until it's shimmering hot. Add the steak nuggets in a single layer, making sure not to overcrowd the pan. Sear for about two minutes per side until a deep brown crust forms.
  5. In the last minute of cooking, add butter to the pan along with any remaining garlic. Tilt the pan and spoon the melted butter over the steak nuggets repeatedly. This step adds richness and locks in extra flavor.
  6. Once the fries come out of the oven, transfer them immediately to a large bowl while they're still hot. Sprinkle with freshly grated parmesan and toss well so it melts slightly onto the fries. The heat from the fries is what makes the cheese stick perfectly.
  7. Arrange the parmesan fries on a serving platter and pile the garlic herb steak nuggets right on top or alongside. Sprinkle fresh parsley over everything for a pop of color. Serve immediately while both components are hot.

Notes

  • I always pat the steak completely dry before seasoning, since moisture on the surface stops it from getting a good sear
  • I never overcrowd the pan when searing, because the nuggets steam instead of browning if they're too close together
  • I let the steak rest for a couple of minutes after cooking so the juices redistribute instead of spilling out when cut
  • I double check my oven temperature with a thermometer since fries can turn soggy if the oven runs cooler than it reads
  • I grate my parmesan right before tossing it with the fries, since it melts so much better fresh