Garlic Butter Steak Bites
Inspired by bite-size steak tips — the highly snackable bar food that’s beloved in Boston and the greater New England area — these garlic butter steak bites follow a classic bistro flavor profile accented with a punch of soy sauce. They’re quick and clever: Cutting steak into small pieces creates more surface area to quickly soak up a marinade, and the morsels cook off in just minutes. Here, they are marinated in a mixture of soy sauce and olive oil, then finished in the pan with a swirl of butter, garlic and parsley. They are perfect for summer spreads alongside a hearty, lemony farro salad or a summery corn salad, plus some bread to swipe up the rich sauce. Serve with toothpicks for easy snacking, or small plates.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup olive oil
- 3tablespoons soy sauce
- 1 ½pounds 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
Instructions
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.