Garlic Steak Bites
4 servings Tender chunks of succulent steak, marinated in a robust garlic seasoning and pan-seared to a mouthwatering golden brown. Each bite offers a perfect balance of savory meat and aromatic garlic, making it a delectable choice for any occasion. x saved Bill Resident Chef September 10, 2024 10 min.20 min.2/5 10 min. 20 min. 2/5 Ingredients: 1.5 LB of top sirloin steak (sirloin beef steak) - Cubed bite size pieces½ TSP of kosher salt - to taste½ TSP of ground black pepper - to taste1 TBSP of Extra Virgin Olive Oil4 TBSP of unsalted butter - divided5 cloves of garlic - peeled and finely chopped1 TBSP of fresh parsley - fresh and finely chopped 1.5 LB of top sirloin steak (sirloin beef steak) - Cubed bite size pieces ½ TSP of kosher salt - to taste ½ TSP of ground black pepper - to taste 1 TBSP of Extra Virgin Olive Oil 4 TBSP of unsalted butter - divided 5 cloves of garlic - peeled and finely chopped 1 TBSP of fresh parsley - fresh and finely chopped Tools: 1x Chef’s knife1x Cutting Board1x Fry Pan1x Slotted Cooking Spoon 1x Chef’s knife 1x Cutting Board 1x Fry Pan 1x Slotted Cooking Spoon Directions: 1. Instructions 1.1 Room Temp Take the steak out of the fridge and let it warm up for 30 minutes prior to starting the recipe if you can. Take the steak out of the fridge and let it warm up for 30 minutes prior to starting the recipe if you can. Take the steak out of the fridge and let it warm up for 30 minutes prior to starting the recipe if you can. 1.2 Prep Cut the steak into 1″ cubes and season generously with salt & pepper. Cut the steak into 1″ cubes and season generously with salt & pepper. Cut the steak into 1″ cubes and season generously with salt & pepper. 1.3 Meat Cook Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Add the meat in a single layer (don’t crowd it and do two batches). Cook for about 2 minutes then flip and cook for another 2 minutes for the steak to be cooked to medium temperature. Repeat with the second batch. Don’t move the steak around the pan… just let it cook undisturbed to get a good sear. Once each batch is done, transfer it to a plate. You can always test one piece of steak to get a good idea of timing prior to doing a whole batch. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Add the meat in a single layer (don’t crowd it and do two batches). Cook for about 2 minutes then flip and cook for another 2 minutes for the steak to be cooked to medium temperature. Repeat with the second batch. Don’t move the steak around the pan… just let it cook undisturbed to get a good sear. Once each batch is done, transfer it to a plate. You can always test one piece of steak to get a good idea of timing prior to doing a whole batch. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Add the meat in a single layer (don’t crowd it and do two batches). Cook for about 2 minutes then flip and cook for another 2 minutes for the steak to be cooked to medium temperature. Repeat with the second batch. Don’t move the steak around the pan… just let it cook undisturbed to get a good sear. Once each batch is done, transfer it to a plate. You can always test one piece of steak to get a good idea of timing prior to doing a whole batch. 1.4 Butter Garlic sauce Turn the heat down to medium-low and add the remaining butter and garlic to the pan. Cook, stirring almost constantly, for 1-2 minutes or until the garlic is cooked (but don’t let it burn/get too dark). Take the pan off the heat and add the steak (and juices from the plate) back and toss with the butter sauce. Serve immediately with parsley sprinkled over top. Turn the heat down to medium-low and add the remaining butter and garlic to the pan. Cook, stirring almost constantly, for 1-2 minutes or until the garlic is cooked (but don’t let it burn/get too dark). Take the pan off the heat and add the steak (and juices from the plate) back and toss with the butter sauce. Serve immediately with parsley sprinkled over top. Turn the heat down to medium-low and add the remaining butter and garlic to the pan. Cook, stirring almost constantly, for 1-2 minutes or until the garlic is cooked (but don’t let it burn/get too dark). Take the pan off the heat and add the steak (and juices from the plate) back and toss with the butter sauce. Serve immediately with parsley sprinkled over top. About the Author: BillResident Chef # 6 37 Followers Published Recipes: 19Av. Recipe Evaluation: Location: Demotte , USAMember since: 2023-10-16 Published Recipes: 19 Av. Recipe Evaluation: Location: Demotte , USA Member since: 2023-10-16 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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