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
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Macy
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.
noelle
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.
Liz
Very tasty, Quick, and EASY! I will be making this again.
ACastle
Was a hit, especially with the kids. Served with pasta with red sauce on the side. I dumped extra pasta in the empty pan to mop up, and that was so tasty that next time I will simply drop all of the pasta in the pan and mix with the meat and skip the red sauce
Cynthia
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.
Jeff
This was simple and delicious. No other way to put it! It will be in our dinner rotation regularly. Couldn’t be easier to make. Even the leftovers are great.
kerry
Needs sugar, sesame oil, and ginger
Lapura B
I have used this marinade for beef, chicken & pork. I sometimes add garlic, ginger, honey & sesame seeds. It’s very versatile! Use it on the grill, in the oven or sauté.
Dr. T.
This was really delicious, and easy to make. With a spinach gomasu, green beans, sauteed mushrooms and good bread it made a wonderful dinner. It's top of list for me now.
Joe M Sunapee NH
Wonderful, simple, EZ and a hit at our weekly get together. Just follow the recipe.
Mimi
Tasty! Marinated overnight, using a nicely marbled steak. My only issue was the cooking time — the cubes ended up medium. I'll drop the time to 4-1/2 mins. Despite being overcooked, it still tasted good by itself. It was also great in a nearly-no-carb bowl for my sister, paired with shredded chicken on shirataki, shredded cabbage, radish, frissé, scallions, and chopped nuts, with just a bit of tahini dressing and ponzu.
Neil
It was too hot to crank up the stove so I combined ALL of the ingredients in the bowl, let the bites marinate in the refrigerator for 30 min, skewered the bites and grilled them on high heat for about 7-8 min, with 1/4 turn every 2 min. The result was delicious!
Kristi
I added a bay leaf and a little honey balsamic to the marinade and put that and some freshly made garlic butter in the fridge overnight. It turned out great!!!
Olga
The beef rendered liquid, should I throw it out or just add the garlic and butter to the liquid?
Dr. T.
I kept the liquid in the pan and added the garlic and butter. It made a tasty sauce. Made me wish I'd made mashed potatoes to go with it.
Nancy
Seems like lots of work tonight into little pieces. Here’s an easier way with similar flavor profile. Take a flank steak and lightly score both sides. Salt liberally. Sprinkle liberally with garlic powder or granules. Coat steak in Gravy Master on both sides - just spoon it on and spread with back of spoon. Let sit until it reaches room temp. Grill to medium rare and slice on the bias against the grain. Gravy Master has some sugar so steak has a lovely caramelized crust. Way easier.
Clint
Kinda surprised about all the 5-star ratings. It’s fine. If I were to make it again, I’d probably triple the garlic to give it some kind of flavor.
Jen
Almost like a Chinese stir fry, if the meat is coated with a thin layer of corn starch when marinated to seal in the juice when fried.
Nina
6/24: added chopped basil to butter garlic & served over mashed potatoes
Diana
Skip this one and cook steak the regular way.
Katrina
So delicious, perfect for having friends over.
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