You can serve this sirloin steak as the main course or a side dish at dinner, and either way it’ll be a hit with your guests.
This recipe for steak bites with garlic butter is delicious and must be tried. There are many types of steaks from which to choose, but if I had to pick one, it would be sirloin. When cooked properly, this dish has a meltingly tender texture in the mouth and offers more flavor than other steak recipes for the same price.
These bites of seared steak are cubes of sirloin steak marinated in garlic butter and grilled to perfection. Your quick dinner or party snack could be ready in just a few minutes! You owe it to the carnivores in your life to prepare these bite-sized steaks topped with garlic butter. You can eat them with toothpicks right out of the pan, or serve them over mashed potatoes for a hearty meal.
Due to the novelty of these steak bites, my children frequently ask for them. You’ll get why I feel this way if you’ve ever eaten steak with garlic butter.
This dish features sirloin steak that has been finely diced. Sirloin won out because it’s tender and flavorful without breaking the bank. Steaks like tenderloin, rib eye, and New York strip are also top-notch choices. The steak is marinated in olive oil and then cooked with butter, garlic, salt, pepper, and parsley. The procedure is over at this point.
A very hot pan is required for this recipe to achieve a good crust on the meat. Browning your meat in olive oil will help it absorb all the flavorful seasonings. You can eat this dish right out of the pan with some toothpicks.
Ingredients
1/3 cup of tamari
1/3 mug olive oil
1/2 tsp. tarragon
One teaspoon of garlic powder
Amount: 2 Tablespoons dried basil
1 teaspoon of chopped fresh parsley
1.5 grams of ground ginger
Half to one pound of flat iron or top sirloin steak, sliced into 1-inch pieces
Instructions:
First, make the marinade by placing everything except the steak in a large plastic bag and mixing it thoroughly with a spoon.
Second, place the steak pieces inside and snap the lid shut. Marinate the steaks by gently shaking the bag in order to evenly distribute the marinade throughout the meat. The fridge should be left untouched for more than three hours. Be sure to marinate the steak for an adequate amount of time so that it can absorb all of the liquid.
Third, get a big skillet nice and hot. Using a slotted spoon, carefully transfer the steak pieces from the marinade to the preheated pan. When you’re done, throw away the marinade.
The fourth step is to prepare the steak to the level of doneness you prefer. About three minutes in the pan will get you to a nice medium-well. The delicacy is at its best when served warm.
