Sirloin bites and baby potatoes are seasoned with butter and garlic in this air fryer meal. Potatoes usually need longer than steak, so give them a head start and add the steak once the potatoes are nearly tender. Check both foods instead of relying on one short shared cooking time.
Recipe Details
- Air fryer: 400°F (200°C)
- Steak stage: start checking within about 10–12 minutes; piece size and model affect timing
- Rest cooked steak: at least 3 minutes
Ingredients
- 1 pound sirloin steak, cut into bite-sized pieces
- 2 cups baby potatoes, halved; cut larger ones smaller
- 3 tablespoons butter, melted, divided
- 4 garlic cloves, minced, divided
- Salt and black pepper, to taste
- Chopped parsley, for garnish
How to Make Air Fryer Steak Bites and Potatoes
Preheat and season the potatoes
Preheat the air fryer to 400°F (200°C) if recommended by its manual. Toss the halved potatoes with half the melted butter, half the garlic, salt and pepper.
Give the potatoes a head start
Cook the potatoes in a single layer, shaking or turning periodically, until nearly fork-tender. The time depends on their size. Reduce the heat if garlic or surfaces brown too quickly.
Season and add the steak
In a separate bowl, toss the steak bites with the remaining butter and garlic, salt and pepper. Add to the nearly tender potatoes without crowding. If there is not enough room, finish the potatoes separately and cook the steak in its own batch.
Check both foods
Continue cooking, shaking or turning halfway through the steak stage. Start checking early and treat about 10–12 minutes as a guide; smaller pieces may finish sooner. Check the thickest steak bite for at least 145°F (63°C) and the potatoes for fork-tender centers. Remove steak when done if potatoes need longer.
Rest and serve
Let the steak rest for at least 3 minutes, then combine with the tender potatoes and garnish with parsley. Do not reuse uncooked steak-coating liquid as a serving sauce.
Tips and Common Mistakes
- Start potatoes before steak to avoid a hard potato center and overcooked meat.
- Keep the steak pieces similar in size.
- Do not crowd the basket; use batches if needed.
- Butter and garlic can brown quickly, so check during cooking.
- For whole-cut beef, use a thermometer and the 145°F (63°C) minimum with a 3-minute rest.
Storage and Make-Ahead Tips
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F (74°C), taking care not to dry the steak. Store promptly in shallow covered containers.
Frequently Asked Questions
Can I start the steak and potatoes together?
Potatoes often need longer. Give them a head start and add the steak once they are nearly tender.
Are 10–12 minutes enough for the whole meal?
Not necessarily. That range is a guide for checking the steak stage, with extra initial time for the potatoes.
What if the steak is done first?
Remove it, rest for at least 3 minutes and continue cooking the potatoes until tender.