Description
Tender cubes of sirloin and crisp baby potatoes come together in a simple air fryer recipe, then get coated in a fragrant garlic-butter sauce. Ready in under 30 minutes, this one-pan meal delivers juicy steak bites, golden potatoes, and bright herb notes with minimal cleanup—perfect for a weeknight supper or casual weekend gathering.
Ingredients
For the steak and potatoes
1 pound sirloin steak, cut into 1-inch cubes
1 pound baby potatoes, quartered
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the garlic butter sauce
3 tablespoons melted butter
3 garlic cloves, minced
1 tablespoon fresh parsley, chopped
½ teaspoon dried thyme or rosemary
Pinch of red pepper flakes (optional)
Optional garnish: grated Parmesan cheese, extra parsley
Instructions
Toss the quartered potatoes with olive oil, salt, pepper, garlic powder and smoked paprika until each piece is evenly coated. Place them in a single layer in the air fryer basket and cook at 400°F (200°C) for 10 minutes, shaking the basket once halfway through to ensure uniform browning.
Meanwhile, season the steak cubes with salt and black pepper. After the potatoes have cooked for 10 minutes, add the steak to the air fryer basket, distributing pieces evenly around the potatoes. Continue cooking at 400°F (200°C) for another 8–10 minutes, shaking the basket once, until the steak reaches medium-rare (about 130°F internal) or your desired doneness and the potatoes are golden and tender.
While the steak and potatoes finish cooking, whisk together the melted butter, minced garlic, chopped parsley, dried thyme (or rosemary) and red pepper flakes in a small bowl. Once the air fryer cycle is complete, transfer the steak and potatoes to a serving plate and immediately drizzle the garlic butter sauce over the top, tossing gently to coat.
Garnish with a sprinkle of grated Parmesan and a scattering of fresh parsley if desired. Serve hot for best flavor and texture.
Notes
Use a meat thermometer to hit your preferred steak doneness—about 125°F for rare, 135°F for medium-rare, and 145°F for medium. Adjust the final air fryer time by a minute or two if you like your steak more well done.
Swap baby potatoes for small Yukon Golds or red potatoes, cutting larger pieces into uniform size so everything cooks evenly. For extra crispiness, let the cut potatoes sit uncovered in the fridge for 10–15 minutes before tossing with oil and spices.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5–7 minutes to restore crisp edges on both steak and potatoes.
For a lighter take, reduce the butter in the sauce by half and add a squeeze of fresh lemon juice just before serving to brighten the flavors.