Garlic Butter Steak Bites
Published May 16, 2024
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- 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
¼ cup olive oil
3 tablespoons soy sauce
1 ½ pounds sirloin or flank steak, excess fat trimmed, cut into 1-inch pieces
1 tablespoon unsalted butter
2 large 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)
2 grams carbs; 123 milligrams cholesterol; 437 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 31 grams fat; 752 milligrams sodium; 37 grams protein
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.
I made a vegan version of this using Impossible Steak Bites and Earth Balance, and it worked! I cooked the steak bites in a nonstick skillet over medium heat until browned. I didn’t attempt on sear them, add any salt. Otherwise, I followed the recipe. I served them with David Tanis’s Tomato Salad on a Roll with sparkling wine.
I probably did not have the pan hot enough and I crowded it a bit. My steak was overdone at the timing recommendation.
I had an excellent cut of flank steak and this recipe made it even better! Kids loved it as much as mom and dad!