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.
For my taste, way too much Soy - eventhough I used low sodium soy. Would also suggest other fresh herbs like chives and/or scallions. Do want to stress I used the new tool to half the recipe. THANK YOU
This would be good on Beyond Meat steak tips. Please don't forget about us vegetarian/vegan cooks.
Used Worcestershire instead of soy and served over rice. Terrific!
I was thinking the same thing, so I came to the comments to see if anyone had tried swapping the soy for Worcestershire sauce (not huge soy marinade fans in my home). Thank you for sharing, making tonight! :)