Garlic Butter Steak Bites
Published May 17, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes, plus at least 30 minutes marinating
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 3tablespoons soy sauce
- 1½pounds sirloin or flank steak, excess fat trimmed, cut into 1-inch pieces
- 1tablespoon unsalted butter
- 2large garlic cloves, minced or grated
- Chopped fresh parsley leaves and tender stems
- Flaky salt and freshly cracked black pepper
Nutritional analysis per serving (4 servings)
437 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 37 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the olive oil and soy sauce. Add the meat, tossing to coat. Let sit on the counter for 30 minutes or in the refrigerator for 1 hour or overnight, stirring occasionally.
- Step 2
Heat a large (12-inch) cast-iron or heavyweight skillet over medium-high for 2 minutes, until very hot. Using a slotted spoon, add the steak bites in a single layer, shaking off any excess marinade. Work in batches, if needed, to avoid crowding the pan. Cook until browned, 5 to 6 minutes, using tongs to turn over the pieces when they easily release from the pan.
- Step 3
If you’ve cooked in batches, return all the meat and juices to the pan. Remove from the heat and add the butter and garlic, pushing the steak around to coat and mix everything together, about 1 minute.
- Step 4
Transfer to a serving plate. Drizzle the meat with any remaining sauce lingering in the pan. Top with parsley, a sprinkle of salt and a few grinds of pepper. Skewer bites with toothpicks, if desired.
Private Notes
Comments
Just so delicious. We made some mushrooms and mashed potatoes while we were waiting for the steak to marinade and the timing worked out perfectly for an unbelievable weeknight recipe.
I used a very high heat to get the pan ready. Then lowered to medium high. It was perfect and flank steak was done perfectly.
Easy Friday bistro meal coupled with the fresh corn salad was excellent. I changed nothing but perhaps cooked for a bit less time (but then again, cut and size always changes that!) Perfect.
We followed the recipe except we used salted butter and filets. Our sides were roasted potatoes, baked asparagus, and bread for dipping. Absolutely incredible! Needless to say, no leftovers!
We made these on the grill in a Weber stainless steel grill basket (mostly solid, slotted). We let the basket get nice and hot, then dumped in the bites, allowing them to sear before tossing with tongs to get a nice sear on all side until done. While they cooked, melted butter in a skillet on the side burner and out the garlic in for about a minute just before transferring the steak, Tossed and served.
Simple and flavorful - great weeknight dinner.