Juicy and flavorful balsamic steak tips with crispy herbed potatoes and perfectly cooked asparagus. This kind of meal makes my heart so very happy. I will always be a steak and potatoes kind of girl and the flavor in this dish is out of this world! It is a Paleo & Whole30 recipe that the whole family will love.
The marinade for the steak is so simple but it keeps the meat so juicy and flavorful. Here’s what you need…
- Sirloin Steak Tips ( I get mine from ButcherBox)
- Balsamic Vinegar
- Coconut Aminos
You end up with the most delicious slightly sweet and salty flavor that works so well with the steak. The meat gets so beautifully caramelized in the pan because of the balsamic vinegar and it is so freaking yummy.
How to get the Perfect Crispy Potatoes:
Whenever I post pictures of my potatoes, I get questions about how I get them crispy on the outside but still tender on the outside. Well, I am going to let you all in on my secret if you promise not to get mad about it requiring an extra step 😉 It is an easy step and it makes all the difference! It is call par-boiling and it just means that you boil the potatoes until they get just cooked. Then I drain them and crisp them up in my skillet. It is so easy and they come out perfectly every single time.
I chose asparagus for the vegetable in the recipe because I love steak and asparagus together! You can be flexible with this though. Broccoli, green beans, zucchini would all be great for this dish.
I cook everything in my cast iron skillet, but I do it in stages so that I get the best texture and flavor out of each ingredient. It takes more time than just throwing it all in the pan, but it makes a huge difference in the final result. I like to cook the potatoes first while the steak is marinating. They are able to get nice and crispy in a clean pan, then I cook the asparagus and last I do the steak tips. I am able to season each ingredient this way, which builds flavor as you cook.
Used in this Recipe:
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Balsamic Steak Tips with Herbed Potatoes & Asparagus
- 2 lbs Sirloin Steak Tips
- 1/2 cup Balsamic Vinegar
- 1/4 cup Coconut Aminos
- 3 cloves Garlic minced
- 1 lb Butter Potatoes or baby yukon
- 1 tsp Salt
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- 1/4 tsp Dried Parsley
- 1/4 tsp Garlic Powder
- 1/4 tsp Pepper
- Add the steak tips, balsamic vinegar, coconut aminos and garlic into a large bowlStir to combine and cover with cling wrap. Let marinate while you prepare the other ingredients
- Cut the potatoes in half and add them to a medium saucepan, cover with cold water and add 1 tsp saltBring to a boil and cook until they become just slightly tender (about 10-15 minutes) and then drain Once they are dry, toss them with the salt, dried rosemary, dried thyme, dried parsley, garlic powder and pepper
- Heat 1 Tbls of the oil in a large cast iron skillet over medium heat. Add in the potatoes in an even layer and let crisp up on one side and then stir to crisp up the other sides (about 5 minutes total)
- Wash and trim the asparagus (I cut about 1/2 inch off the bottom) Carefully wipe the pan and add 1 Tbls of the oil and keep heat at mediumAdd in the asparagus and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Squeeze lemon over it, stir and remove from the pan
- Carefully wipe out the pan again (I use a paper towel) and then add in the remaining 1 Tbls of oil. Turn heat to medium/highUse a slotted spoon to take the steak bites out of the marinade and add to the pan in an even layer. You might have to do this in batches, because you don't want to overcrowd the panCook the steak bites for 2 minutes on one side and then flip for another 1-2 minutes. They should get nice and browned and caramelized, but you don't want to overcook them. Add a pinch of salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper) to taste and remove from the pan
- Serve with the crispy potatoes and asparagus