Air Fryer Steak Bites and Potatoes
Description
Juicy sirloin steak bites and crispy potatoes cooked in one air fryer basket in about 20 minutes. An easy 8-ingredient steak dinner, no skillet required.
Ingredients
For the steak
- 1 lb sirloin steak, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the potatoes and vegetables
- 2 medium potatoes, diced into ½-inch cubes
- 1 medium onion, diced
- 1 bell pepper, diced (optional)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
To finish
- 2 tbsp fresh parsley, chopped
Instructions
- Dice the potatoes into ½-inch cubes and cut the steak into 1-inch pieces. Dice the onion and bell pepper. Pat the steak dry with paper towels.
- In a medium bowl, toss the steak with 1 tablespoon olive oil, the garlic powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a separate bowl, toss the potatoes with the remaining 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Add the potatoes to the air fryer basket in a single layer. Cook at 400°F for 10 to 12 minutes, shaking the basket halfway through, until golden and crisp at the edges.
- Add the steak, onion, and bell pepper on top of the potatoes. Cook at 400°F for 8 to 10 minutes, shaking once or twice, until the steak reaches your desired doneness and the vegetables are tender. Pull at 130°F for medium-rare.
- Let the steak rest 3 minutes. Garnish with fresh parsley and serve hot.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Doneness (1-inch bites at 400°F): rare 6–7 min / 120°F · medium-rare 8 min / 130°F · medium 9–10 min / 140°F · medium-well 11 min / 145°F · well done 12+ min / 155°F. Pull about 5°F under target — carryover finishes the job.
Don't skip the two bowls. The steak needs its seasoning clinging to the meat; the potatoes need their own oil to crisp.
Two dice sizes on purpose. ½-inch potatoes, 1-inch steak. Smaller steak cubes have no interior left by the time they're seared.
Don't overcrowd the basket. Crowded potatoes steam instead of crisping. Cook in two batches if your basket is small.
Best cuts: sirloin or ribeye. Avoid chuck, round, or stew meat — they need low, slow cooking to tenderize.
Storage: Refrigerate up to 3 days. Reheat at 350°F for 3–4 minutes; the microwave will make the potatoes rubbery.
Nutrition
Serving: 1ServingCalories: 308kcalCarbohydrates: 24gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 69mgSodium: 657mgPotassium: 1024mgFiber: 4gSugar: 3gVitamin A: 1350IUVitamin C: 64mgCalcium: 33mgIron: 4mg