I was so excited to find this recipe and I chose to make it for the first time when we had friends over one weekend. It was a huge hit with the adults and the kids. The small bites hold big flavor, and they are versatile because you can serve them with little toothpicks as appetizer/snacks or serve them with roasted potatoes, mashed potatoes, rice, any kind of vegetable, or a salad for a meal.
It was also incredibly easy. The hardest part was waiting for the steak to marinate. The easy fix to that is to make the marinade the day before, cut up the steak, and let it work its magic
When I was growing up, we had hearty meat dishes for dinner every night – my mom has always been an exceptional cook. As an adult, I am not one that spontaneously decides to grill steaks or deliberately plans a steak dinner later in the week!
It seems odd, but maybe I just didn’t have recipes for steak that won me over. But… now that I have this incredible marinade recipe, and I know that the steak is not difficult to prepare, and I can double the recipe to have extra on hand, I am certain I will be making this on a regular basis. You need to try it out, and then wait for the raving compliments to start rolling your way!
Ingredients
1/2 cup soy sauce
1/3 cup olive oil
1/4 cup Worcestershire sauce
1 tsp. minced garlic
2 Tbsp. dried basil
1 Tbsp. dried parsley
1 tsp. black pepper
1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces
Directions
Place all ingredients, except the steak, in a shallow mixing bowl or large resealable plastic baggie and stir to combine.
Place the steak bites in the marinade and stir or shake to coat. Place the steak in the refrigerator to marinate for at least 30 minutes, but up to overnight.
Cooking the Steak
Heat a large skillet (preferably cast iron) over medium-high heat until it’s very hot. Using tongs or a slotted spoon, remove steak bites and place in hot skillet. Discard the remaining marinade.
Cook the steak (turning often) to desired internal temperature – between 3-5 minutes is the general guide that we use. However, it is always best to check the internal temperature with a digital food thermometer to ensure the steak is cooked how you like it.
Enjoy!
Notes
* If you are sensitive to salt, you may want to use low-sodium soy sauce.
* The marinating time is important to how tender the meat is when cooked, but do not feel as if you must leave it overnight. Marinating causes the muscle fibers to break down which makes the beef more and more tender the longer it marinates.