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Blackstone Garlic Steak Bites and Potatoes

Blackstone garlic steak bites and potatoes are a quick Blackstone griddle dinner with golden, tender potatoes and seared 1-inch steak cubes. Everything gets tossed in a garlic-butter slick so the bites look glossy, pool-worthy, and ready to serve right away.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb sirloin steak Cut into 1-inch cubes.
Potatoes
  • 1.5 lb baby potatoes Halved.
Garlic butter
  • 5 tbsp butter
  • 8 clove garlic Minced.
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 0.01 Salt To taste.
  • 0.01 pepper To taste.
  • 1 Fresh parsley Chopped; for garnish.

Equipment

  • 1 Blackstone griddle

Method
 

Start on the griddle
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons of the olive oil so the surface starts to shimmer.
  2. Season the potato halves with salt, pepper, and paprika, then place them on the griddle cut-side down and cook for 12-15 minutes until golden and tender with browned edges.
Cook the steak
  1. Move the potatoes to the side and add the remaining olive oil to the open cooking area, creating room for the steak to sear.
  2. Season the steak cubes with salt and pepper, then cook for 6-8 minutes, turning occasionally, until they reach your desired doneness with visible browning on the cubes.
Toss and serve
  1. Add the butter and minced garlic to the griddle and stir/toss until the garlic becomes fragrant and glossy.
  2. Toss the steak and potatoes in the garlic butter until evenly coated and shiny, with the butter lightly pooling around the bites.
  3. Garnish with chopped fresh parsley and serve immediately while the potatoes stay hot and the butter looks freshly melted.

Notes

For best browning, let the griddle fully preheat before potatoes hit the surface, and avoid crowding so steam doesn’t build up. Store leftovers in the fridge up to 3 days; reheat on a griddle or skillet until hot. Freezing isn’t recommended because potatoes can soften and butter can separate. For a lighter swap, use 2.5 tbsp butter plus an extra 1 tbsp olive oil—flavor remains strong, but the garlic-butter coating is slightly less rich.